We'll start with a conversation about the evolution of human dietary preferences and the earliest methods of prolonging the shelf life of meats through curing and smoking. Then we will look into the science behind the process of preserving meats and the salts, spices and chemicals used. We will also look at the different kinds (hot and cold) of smoking techniques. This will be followed by a hands of demonstration of first curing and then smoking various meats (fish, chicken, mutton and pork). The workshop will be run intermittently through a whole day and will end with dinner where we'll prepare a tasting menu which showcases various ways in which the meats processed can be used.
I am a passionate self-taught cook whose learning was shaped and spiced by extensive travels over a decade across India, South and Southeast Asia on the one hand and through some of the major culinary capitals in Europe on the other. Though I have cooked for as long as I can remember, I chose the culinary space as my second calling over five years ago, after twenty some years in IT, finance and banking. A keen interest in cuisine across the Himalayas has lead me spend considerable time and efforts discovering and mastering food (especially meat) preservation techniques in this region. Curing (salting, spicing and drying) and smoking of meat are of significant importance to preserve meat for consumption during the long cold winters in high altitude areas. Through this workshop I am keen to share the knowledge and skills I have gained.
Portions of meat (Chicken, Mutton, Pork and Fish) for Hot Smoking Demonstration) and Curing Spice Mix
Coal, Soaked Wood, Smoker, etc.
The demonstration will be setup in the house kitchen and in the gardens around depending on the weather conditions.
Cure and Smoke Meats The Himalayan Way