Steven Lamb

Curing and 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, this Curing and Smoking course will give you the confidence and know-how to create truly great, flavoursome ingredients, such as bacon, brined chicken and hot smoked fish.

You will learn basic skills and the key techniques for curing and smoking, with plenty of examples and products to try along the way

This course will introduce you to methods that are centuries old. The application of salt and smoke to food can be traced from ancient civilisations right up to the present day. Food preservation is such an important tool for anyone looking to grow as a cook.

In the simplest of terms curing and smoking is preserving and flavouring. However it encompasses craft, tradition, science and sorcery. This course will leave you with a deep-rooted respect for your ingredients and help you eradicate short shelf-lives and deal with gluts to avoid waste. You’ll be able to take good ingredients and turn them in to something even more special.

Course outline

  • Dry Curing

    We’ll discuss the history and cultural significance of curing & smoking – ‘the beginning of cookery’ and learn how salt is the agent of curing as well as understand the golden rule of 3%.

    You will learn to make streaky bacon (using a minimum of salt & sugar) and discover the difference between home cured and commercial bacon.

    We will also make a classic Italian coppa and you will learn about air drying, and maturation to achieve moisture loss so products can be eaten without cooking

  • Brining for Better Cooking

    We will discuss the qualities of a simple brine and thebenefits it offers including tenderising, adding flavour and moisture.

    You will learn how to make a simple brine for chicken, pheasant or rabbit and Steven will demonstrate how the brining process reduces the risk of meat drying out during cooking.

    Finally, you will make a cider brine for ham hocks then cook and create a ham hock terrine.

  • Cold Smoke

    Steven will discuss the qualities of hard wood for smoking and how to create and use a simple kit.

    You will learn how to cold smoke some butter, cheese and your bacon from lesson 1.

  • Cooking and Flavouring

    You will be shown how to make your own simple hot smoker. And Steven will teach you how to create the ‘pellicle’ for better results.

    You will be guided in how to hot smoke the brined chicken from Lesson 2 as well as hot smoke a pork tenderloin finished in your cold smoked butter from lesson 3.

Choose how you want to learn

  • The Expert option


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

    • Start course anytime from December 1st 2020
    • 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
    Start anytime from December 1st 2020
  • 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 anytime from December 1st 2020
    • 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
    Start anytime from December 1st 2020

Learn better together

  • 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 is a curing & smoking expert, teacher, presenter, culinary consultant.

After a background in media, Steven’s food career began nearly 20 years ago when he joined Hugh Fearnley-Whittingstall’s river cottage team, regularly appearing in the tv series and being instrumental in establishing the internationally acclaimed cookery school on the Devon / Dorset border.

It is here that his knowledge of food was fine-tuned and his passion for curing & smoking and other artisan culinary methods was nurtured.

Steven is the author of two books; the award-winning River Cottage Handbook: Curing & Smoking and more recently River Cottage: Cheese & Dairy. He was a contributor to River Cottage A-Z and also writes for a number of different publications.

Frequently bought as part of this collection

  • From $799

    The River Cottage Cooking Diploma

    12 courses


    The River Cottage Cooking Diploma

    Master the entire subject and SAVE 32% when you buy this collection

    12 Courses • 10 Expert Tutors

    Hugh Fearnley-Whittingstall's River Cottage HQ has long been a power-house of culinary ideology – a hub bringing together an inspiring and talented team who all share a commitment to seasonal and sustainable eating.

    "At River Cottage, we believe there are few things more important than education. And food! And so our aim is to teach and inspire you to grow, source and cook food in ways that enhance your life, increase your wellbeing and connect you more closely to the natural, sustainable and ethical sources of food.

    I believe that delicious, healthy food has never been more vital in helping us all to stay well during this global pandemic, and making those choices in a sustainable way makes the health of our planet a priority too. This opportunity to learn online in social groups provides a sense of togetherness and mutual support. It's not just a great way to learn, it's a great way to stay connected and foster a sense of shared endeavour in what could otherwise be a very isolating time in our lives."

    – Hugh Fearnley-Whittingstall

    Who is the course for?

    Whether you want a career change, you're already working in the food or hospitality industry, or you are an enthusiastic amateur who'd like to gain a certificate, this course is suitable for all food enthusiasts.

    What you will learn

    Through this collection of 48 cookery lessons, Hugh and the team will demonstrate, teach and guide you through their specialist subjects, setting you assignments and offering feedback along the way.

    Our experts will demonstrate a range of skills including vegetable cookery, fish filleting, and shellfish preparation with a focus on ingredient provenance, sourcing and seasoning. From baking your own bread, sourdough and pastries to making your own pickles and kombucha, this course will delve deep into a wide range of useful kitchen skills. Forage for local delicacies, combine exotic spices with delicious home-grown and local ingredients, cook meat and veg in the wild with fire and go gluten free without compromising on flavour – this collection covers absolutely everything you need to know to be at the top of your cooking game.

    In order to gain the River Cottage Cooking Diploma with a signed certificate from Hugh Fearnley-Whittingstall, you will need to complete all courses within the collection. However feel free also to pick and choose the areas that interest you if you simply want the pleasure of learning from the top chefs at River Cottage.

    Learn more

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