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Smoking & Curing at Home

October 9 @ 6:00 pm - 9:00 pm

|Recurring Event (See all)

One event on September 11, 2019 at 6:00 pm

One event on October 9, 2019 at 6:00 pm


Join the co-founder of Tempus and Masterchef finalist 2011, Tom Whitaker at Tempus HQ to learn the skills you need to create amazing cured and smoked products at home.
The evening includes butchery, curing and cold smoking at their purpose built site in Surrey and most importantly you will be taking home your creations to enjoy with your friends and family


The class is run by the Head of Production and co-founder Tom Whitaker and will be accompanied by some great Tempus salami to enjoy with a beer or two…


Smoking and Curing at Home

Evening Course

18:45: Welcome drink and discussion on smoking and curing

19:00: Saddle butchery and filleting mackerel

19:30:  traditional curing for mackerel

20:00 EQ curing methods for bacon

20:15: Cold smoker: using ProQ – understanding cold smoke

20:30: Hot Smoke Mackerel for mackerel and fennel sandwich

21:00: Drinks and Q&A


October 9
6:00 pm - 9:00 pm


Tempus Charcuterie
Tempus Charcuterie
London, London SE16 4ET
+ Google Map
4 (0) 203 778 0630

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