What to expect:
Learn how to preserve your own meat and fish in this course. Preserving meat and fish is a great way to make your own food last longer, save money and time (in the long run) and also eat more healthier food that you have prepared yourself.
Whether you are interested in becoming more self-sufficient or you would like to start your own small business preserving meat, this course will give you the essential information that you need.
How does it work?
At the end of each lesson, you will be given a short interactive test to undertake, which will provide an indication of how your learning is progressing. Upon completing the very last lesson, you will be offered a more thorough automated test or examination. This final assessment can be undertaken at any time of day or night; and any day of the week; and if you achieve an overall pass (60% or more); you will be able to obtain a “certificate of completion” with your name and completion date on it.
Note: these short courses are self-guided online courses and are not to be confused with our tutor-supported online courses.
There are 8 Lessons in this course:
1. Introduction
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- Methods
- Health risks
2. Curing Meats
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- Salts, sugars and nitrites
- Making salami
- Making dry fermented salami
- Curing prosciutto
- Pickling fish in vinegar or salt
3. Drying Meat
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- What drying does
- What meats to use
- Meat drying techniques
- Sun drying
- Solar drying
5. Smoking
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- Temperature control
- Which wood to use
- Humidity of the smoker
- Preparing the meat
- Smoking times
- Recipes
6. Canning
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- The pressure method
- Processing procedures
- Chicken
- Beef, lamb, pork
- Minced meat
- Game meats
- Beef bolognese sauce
- Beef or chicken stock
- Tuna
7. Freezing
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- Freezing meat, poultry and fish
- Processing meat for freezing
- Freezing meat
- Freezing fish and seafood
8. Vacuum Packaging
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- Types of domestic vacuum sealers
- What dangers are there in vacuum sealing?
9. Business and Work Opportunities
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- Opportunities
- Business risks
- What is conflict?