Steven Lamb

Curing & Smoking

  • Recommended


    Includes personal feedback and tuition. More

  • $99

    Learn in an online classroom with no more than 20 classmates. More

Course Description

Whether you rear your own animals or just want the pleasure of frying your own bacon, our Curing and Smoking course will give you the confidence and know-how to create truly great, flavoursome ingredients, such as salt beef, salami and hot smoked fish.

You will learn basic butchery skills and the key techniques for curing and smoking, with plenty to taste and try along the way. The smoking and curing course is filmed against the stunning backdrop of River Cottage HQ.

For fans of more traditional methods, River Cottage will open your mind to a method that is centuries old. The application of salt and smoke to food can be traced from ancient civilisations right up to the present day. It represents the beginning of cooking and maintains a key part of any kitchen whether it is domestic or commercial. Food preservation is such an important tool for anyone looking to grow as a cook.

This course will leave you with a deep-rooted respect for the ingredients you have because ultimately you will be able to eradicate short shelf-lives and deal with a glut so that there will be no waste. In the simplest of terms curing and smoking is preserving and flavouring. However it encompasses craft, tradition, science and sorcery.

Anyone and everyone can and should be producing simple cured products as a matter of course because they offer so much value to the keen cook. It will expand your knowledge of food and increase your repertoire of dishes as well as taking you on a journey of discovery touching on almost every corner of the culinary Globe. It enables you to take good ingredients and turn them in to elevated versions of themselves applying minimum intervention. Curing as a food preparation method is also generous in the sense that a few simple main ingredients can yield so many wonderful products such as ham, bacon, pancetta and salami.

Course outline

  • Dry Curing

    Your lessons will begin with traditional dry curing. We’ll take the middle of an organic pig and show you how to transform it into pancetta-style streaky and back bacon.
  • Salting, Salami and Prosciutto Ham

    You’ll be shown how to prepare and salt a whole a leg of pork, for prosciutto-style, air-dried ham as well as making salami. This includes air-dried ham and Christmassy pork and orange zest salami.
  • Brine Curing, Salt Beef & Pastrami

    In this lesson you will dive into the world of brine curing. This invaluable skill will ensure you can even prepare a whole gammon, and as an alternative to pork you’ll learn how to make classic salt beef, pastrami or bresaola.
  • Building Your Own Smokers

    Lesson 4 will focus on hot and cold smoking, and how to build your own smokers at home. You’ll learn how to fillet and prepare fish for smoking, as well as how to create some wonderfully smoked fish and meat for yourself.

Choose how you want to learn

  • The Expert option


    Develop your learning further with marked assignments and personal tuition from Steven Lamb

    • Start course whenever you like
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Steven Lamb
    • Certificate of completion from Steven Lamb
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course whenever you like
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • 4 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more

Why choose Learning with Experts?

  • Online classroom

    Start anytime and join a class of no more than 20 students

    Start anytime and join a class of no more than 20 students
  • Test yourself

    Practice what you learn with assignments after each lesson

    Practice what you learn with assignments after each lesson
  • Personal tuition

    Exclusive assignment feedback from Expert Tutors

    Exclusive assignment feedback from Expert Tutors
  • Share

    Share ideas with classmates from around the world

    Share ideas with classmates from around the world

Meet Steven Lamb

Steven Lamb - Food & Drink
Author, teacher, presenter, consultant
Steven Lamb is a linchpin of the whole River Cottage operation and has been for more than a decade. He teaches on several courses at the Cookery School but specialises in curing and smoking meat. He wrote the best-selling River Cottage Curing & Smoking Handbook which received the Fortnum & Masons Highly Commended Food Book award. Since then he has contributed to the definitive A-Z of Ingredients and has just completed the next River Cottage Handbook, Cheese & Dairy which is due out in Spring 2018 . He works closely with founder Hugh Fearnley-Whittingstall to represent River Cottage both in the UK and abroad.

Beyond River Cottage, Steven’s extensive food knowledge and talent for live hosting has put him at the centre of many of the best food shows and festivals, either leading his own cookery demonstration or compering the live stage for emerging and celebrity chefs. Always keen to share his knowledge, Steven regularly teaches at other UK and International cookery schools, and also uses his experience to consult on food projects for individuals and large organisations. He writes on an array of subjects for print and online.

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    Learn from the master chefs at River Cottage with this comprehensive cookery collection. By the end of this omnibus you’ll be inspired to cook more and to do so as ethically and sustainably as possible.

    River Cottage, and founder Hugh Fearnley-Whittingstall, pride themselves on creating delicious food without costing you or the earth. In this collection you’ll learn to do just that and wind up a more accomplished and knowledgeable chef.

    You’ll discover the possibilities for cooking fish and shellfish (and guaranteeing you’re doing so sustainably) thanks to Gelf Alderson. Fish also form a part of the Curing and Smoking course with Steven Lamb. Here you’ll learn invaluable techniques and practices that will allow you to truly make the most out of your food.

    In Gill Meller’s Outdoor Cooking course you’ll then master the arts of spit roasting, fire building, and cooking with embers. By the end you’ll have an arsenal of skills bound to improve your culinary creations and to impress friends, family and colleagues.

    There’s even included in this collection the opportunity to improve your health and wellbeing. Gut health expert Naomi Devlin will help you listen to your gut and encourage you to master foods and techniques that will benefit your whole body.

    Look no further than this collection to become a more ethical and more proficient chef.

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