Charcuterie and Home Meat Curing Course with Richard Bosman

Charcuterie and Home Meat Curing Course with Richard Bosman, available at $99.99, has an average rating of 4.95, with 11 lectures, based on 40 reviews, and has 83 subscribers.

You will learn about How to make cured meats at home This course is ideal for individuals who are Home enthusiasts, chefs, serious cooks, people who want to learn how their food is made It is particularly useful for Home enthusiasts, chefs, serious cooks, people who want to learn how their food is made.

Enroll now: Charcuterie and Home Meat Curing Course with Richard Bosman

Summary

Title: Charcuterie and Home Meat Curing Course with Richard Bosman

Price: $99.99

Average Rating: 4.95

Number of Lectures: 11

Number of Published Lectures: 11

Number of Curriculum Items: 11

Number of Published Curriculum Objects: 11

Original Price: $99.99

Quality Status: approved

Status: Live

What You Will Learn

How to make cured meats at home

Who Should Attend

Home enthusiasts, chefs, serious cooks, people who want to learn how their food is made

Target Audiences

Home enthusiasts, chefs, serious cooks, people who want to learn how their food is made

Learn how to debone a pig and make a variety of cured products including prosciutto, coppa, bacon, pancetta, sausages, salami and chorizo. Each lecture contains the process and recipes you need to make dry cured meats at home. This course is aimed at home enthusiasts who enjoy making their own food. I have been making charcuterie for the past 12 years in South Africa and share my passion and what I have learned in this course. I started out making cured meats as a hobby and have turned it into a career. We also include some beef recipes and will be adding cooked recipes such as gammon, rillettes and pastrami. The course is divided up into sections for easy referral during production. We also cover the requirements for cold smoking, drying conditions as well as the chemistry behind the curing process.

Charcuterie is the art of of curing and cooking meats. It was invented to preserve meat before the advent of refrigeration and dates back to roman times. Today it is practiced to provide the flavours that come about from the preserving process. The word charcuterie is derived from the French “char cuit” which means cooked meat and even today in France, a guild of charcutiers exists.

The course is broken down as follows:

Lesson 1 – Block Work

Lesson 2 – Bacon and Pancetta

Lesson 3 – Coppa, Culatello and Prosciutto

Lesson 4 – Sausages

Lesson 5 – Salami and Chorizo

Lesson 6 – Curing Requirements

Lesson 7 – Cold Smoking Requirements

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introduction

Chapter 2: Block Work

Lecture 1: Block Work

Chapter 3: Bacon and Pancetta

Lecture 1: Bacon

Lecture 2: Pancetta

Chapter 4: Whole Muscle Curing – Coppa, Culatello and Prosciutto

Lecture 1: Whole Muscle Curing – Coppa

Lecture 2: Whole Muscle Curing – Culatello and Prosciutto

Chapter 5: Fresh Sausages

Lecture 1: Sausages

Chapter 6: Salami and Chorizo

Lecture 1: Salami and Chorizo

Chapter 7: Curing Conditions and Guidelines

Lecture 1: Curing Conditions and Guidelines

Chapter 8: Cold Smoking

Lecture 1: Cold Smoking

Chapter 9: Finished Product Overview

Lecture 1: Finished Products

Instructors

Richard Bosman
Charcutier

Rating Distribution

1 stars: 0 votes
2 stars: 0 votes
3 stars: 2 votes
4 stars: 9 votes
5 stars: 29 votes

Frequently Asked Questions

How long do I have access to the course materials?

You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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