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Preserving Meat and Fish Short Course

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Meats and fish are significant foods but unlike plant based foods, they can deteriorate rapidly, and become significant a health risk unless they are handled and stored appropriately. This course teaches you about the many ways of treating meats, and fish, to slow or stop contamination and deterioration. Learn curing methods with salts, sugars, vinegar or nitrates; canning, smoking, drying, freezing and vacuum packing. Explore commercial opportunities for creating meat or fish products, on a small or large scale; and more.

 

 

Lesson 1 introduction

Methods 
Health risks 

 

Lesson 2 curing meats 

Salts, sugars and nitrites 
Making salami 
Making dry fermented salami 
Curing prosciutto 
Pickling fish in vinegar or salt 

Lesson 3 drying meat 

What drying does 
What meats to use 
Meat drying techniques 
Sun drying 
Solar drying 

Lesson 4 smoking 

Temperature control 
Which wood to use 
Humidity of the smoker 
Preparing the meat 
Smoking times 
Recipes 

Lesson 5 canning

The pressure method 
Processing procedures 
Chicken 
Beef, lamb, pork 
Minced meat 
Game meats 
Beef bolognese sauce 
Beef or chicken stock 
Tuna 

Lesson 6 freezing 

Freezing meat, poultry and fish 
Processing meat for freezing 
Freezing meat 
Freezing fish and seafood 

Lesson 7 vacuum packaging

Types of domestic vacuum sealers 
What dangers are there in vacuum sealing? 

Lesson 8 business and work opportunities

Opportunities 
Business risks 
What is conflict?



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Preserving Meat and Fish Short Course Preserving Meat and Fish Short Course
$220.00 In stock