Smoking training
This isn't BBQ, it's smoking. During the training, we will cover all of the following:
What is the subtle difference between BBQ and smoking?
What raw materials are suitable for smoking?
How to dose smoke?
How to salt raw materials?
What types of stoves are suitable?
Preparation of stoves
Monitoring of stoves
Activities after meat preparation
Finally, of course, the best part – tasting
When it comes to raw ingredients, we choose pork, poultry, beef, or fish according to the wishes and needs of the group. Another option is a combination, where the main ingredient is pork, for example, and since there is free time during the cooking period, we fill it with smoking fish.
As always, there is no point in firing up the oven for just a kilogram or two – that is why we prepare a decent batch of smoked products during the training and pack the entire finished product for the team to take home. We also teach longer storage methods so that there will be enough tasty stuff to go around for a long time.
