Join the Wickedfood Earth Team for a hands-on 2 full day Beef Charcuterie Workshop, where we’ll introduce you to the basics of the three main arts of beef curing, whole muscle dry curing and aging; brining whole cuts for corned beef and hot smoking; and how to make 2 classic sausages, and the basics of making meat sticks and salami.

When: to be advised from 9:30am on both days;

Where: Wickedfood Earth Country Cooking School, R560, Hekpoort, Gauteng, in the Magalies Valley.

Cost: R3 990pp for both days, includes, all ingredients, extensive notes and lunches on both days.

To book: cilla@wickedfood.co.za or WhatsApp 076 236-2345

Day 1

  • Hands-on demonstration of how to identify the different muscles and the different charcuterie beef cuts;
  • Different dry cures for biltong, cured loin, Bresaola, and dry cured brisket;
  • Hands-on demonstration on how to prepare, apply, cure and age the different cuts of meat;
  • The art of wet curing or brining, and how to make the perfect corned beef and pastrami;
  • The secrets of hot smoking at home.

Day 2

How to make our champion traditional boerewors, spicy beef sausage, beef meat stick and salami.

  • The science and theory of making wet and dry sausage – extensive notes and explanation of exactly how the process works including salting, spicing, cultures, grinding, filling and drying.
  • The basics of making 2 perfect Beef sausages –  classic traditional boerewors, and spicy beef;
  • Meat fermentation and how to make a basic beef salami – how spices and preservatives work, and grinding, stuffing and drying beef snack stick, Droewors and a classic salami.