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Salami - Home Made (All you need to know to safely make salami)



Description

This Salami Workshop covers the following areas and techniques;

Food safety and hygiene for working with meat preservation

Meat selection for the best salami production

Meat boning and preparation for those that want to start from scratch

Equipment what to use and where

Best practices for casing preparation

Preserving techniques and troubleshooting

Hanging techniques

Preserving and curing with and without drying rooms

We will make some salami on the night and provide some samples for tasting.  

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Class Schedule

What you will learn
  • Meat selection, boning and preparation
  • Casing selection and preparation
  • Preserving and curing with and without drying rooms
What you will get
  • A salami kit to take home

What to bring
  • Our Classroom is cooled for food safety, so if you feel the cold, bring a cardigan
  • There will be a little hands on if your interested so bring an apron if you have one, we provide all tools and equipment
What to wear

To ensure food safety procedures are followed: Flat, enclosed, non-slip soled shoes for comfort and safety in the kitchens ; Clothing is to be clean and casual ; Please tie long hair back and remove any unnecessary jewellery..

Appropriate for

Anyone that's interested in cured meats


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Bec's Table

Vendor sincce 2017

Our aim at Bec’s table is to inspire you to create great food at home. We run a broad range of classes for all skill levels. We provide hands-on and demonstration classes to suit the student’s needs.

The equipment you’ll find at our cooking school is the same as in any home kitchen so that all our recipes and techniques will be readily reproduced with ease in yours. It’s no use us using a commercial combi oven if you don’t have one at home. We have a wide range of equipment at our school including Thermomix for Thermomix owners.

My qualifications are as follows:

• Certificate in Hospitality – Kitchen Operations

• Certificate in Hospitality – Commercial Cookery

• Certificate in Hospitality – Patisserie

• Certificate in Training and Assessment

We also have guest teachers that conduct classes in their particular field of experience.

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Terms & Conditions

If you're ready to book, please ensure you read the terms and conditions below.

 

By placing your booking, this means you agree to all information listed.

 

To secure your booking follow the instructions provided.

Once we receive your payment, you will be notified, and your booking will be secured.

 

Cancellations, Refunds & Transfers

Cancellation is possible up to 7 days before the class start date. Once we start purchasing food and equipment for the class, your payment will not be refundable.

 

All courses are subject to minimum and maximum numbers of enrolments. If insufficient registrations are received, we may need to cancel a class. We will endeavour to advise you no later than 48 hours before the scheduled lesson. In this case, your payment will be totally refundable or transferable to another class.

 

Absent from classes - If you do not attend the class that you are booked into, you will be marked as absent, and your payment and booking will be lost. Classes must be attended as they are non-refundable after the required date, due to preparation costs & food wastage.

 

Allergies – Please contact us regarding any special dietary needs before booking any of our classes as some classes may not be suitable.

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1 Review
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Li

29 June 2017 • Salami - Home Made (All you need to know to safely...

It was a very informative class with a little hands on. It was just a pity the instructor didn't bring samples for us to taste as it would have given everyone a better idea what the end product was supposed to taste like and encourage everyone to go home and replicate the product.