#3 Pork Smokers Course – Western Cape – Date TBA (subject to demand)

# Mastering Pork Barbecuing and Whole Hog Smoking
Join us for an immersive, hands-on training experience, complete with a complimentary beer to get you started!

What to Expect
– Expert guidance on smoking meat, with unlimited snacks throughout the training
– Comprehensive literature and resources for future reference
– A behind-the-scenes look at food preparation, from whole hogs to perfectly portioned dishes

Course Curriculum
1. Smoker Selection: Explore different types of smokers suitable for cooking pork, including whole hogs, portions, sausages, and more.
2. Wood Selection: Discover the various types of wood used for smoking pork, including their unique flavor profiles and characteristics.
3. Food Preparation: Learn how to prepare pork from whole hogs to cuts, chops, and portions, including techniques for brining, spicing, and cooking.
4. Cooking Times and Presentations: Understand the optimal cooking times for different pork presentations, from home-style to competition-worthy dishes.
5. Health and Safety: Learn essential health and safety guidelines for handling and preparing pork, ensuring a safe and enjoyable experience for all.
6. Event Setup and Logistics: Get expert advice on setting up for events, including COA compliance and partnerships with suppliers.

Don’t miss out on this comprehensive training experience! Join us to master the art of pork barbecuing and whole hog smoking.