Artisan charcutier Steve Williams teaches you how to create charcuterie at home.
You'll start with looking at the equipment you need, before learning how to butcher a pig ready to create charcuterie.
Steve will then show you how to brine and dry cure your pork cuts. You'll learn how to choose which brine to use and you'll start creating your first charcuterie alongside Steve.
As you go through the course you'll learn how to make coppa ham, fermented sausages, and how to smoke venison and chicken.
The final lesson shows you how to use your BBQ for hot smoking your meat and how to make a cold smoker.
Brining & Dry curing
Bacon & sausages
Hot & Cold smoking
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Meet Steve Williams
The course inspired Steve to make charcuterie professionally but in a different way – without nitrates and using only the best local meat.
Steve has reared his own pigs on occasion with the help of a farm on the Powderham Estate. He has been able to experiment with different native breeds and form opinions on his experiences. He also buy pigs from friends who have native breed pigs locally. Most of the game he uses is either shot himself or sourced by local Devon stalkers.
Steve's restaurant 'The Pig and Pallet' uses his meat knowledge and smoking knowledge to produce amazing BBQ food. There is an American influence but a complete ethic in using local free range and organic meats.
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