HALF DAY SMOKING COURSE
09:30 am TASTING ROOM
You will be welcomed in to the famous Smokerty of Sally Ferns Barnes for tea and coffee with an introduction to Woodcock Smokery and the Sally Barnes Method, including a description of the traditional techniques of hot and cold smoking wild fish, developed over 40 years.
10:00 am WORKSHOP ENTRANCE
You will enter the workshop, change into working clothes and learn the Basic Hygiene Principals of safe food production.
10:15 am FILLETING AREA
Your First lesson will be how to select good fish and the importance of identifying quality in the raw product, including aspects of seasonality, provenance and the physiology of wild fish from local waters.
10:30 am FILLETING AREA
Your second lesson will be hands-on filleting and learning about the tools of the trade for preparing raw, wild fish. This will include knife skills and filleting technique.
11:30 am SMOKING ROOM
Your third lesson will be in salt-curing: The effects of different brines vs dry salting and how these affect different species of varying size, fat content and musculature for the required preservation of salt-cured wild fish.
Your fish will be salted accordingly, in preparation for the smoking process.
Demo/practical Session SMOKING ROOM
Your fourth lesson will be in learning about the smoking process by filling the kilns with the salted fish and the drawers with selected wood. You will learn about the variables of any given day like humidity, temperature and weather, and how these affect the fish during the smoke-cure. Different types of hardwood, burning temperature and the release of esthers for flavour will be covered. At this point you will set fire to the wood in the kilns for the cold-smoked fish.
Practical Session KNOCKDRUM STONE FORT / THE KEEP
Your course will finish with a full tasting of up to 4 types of hot and cold smoked fish with detailed analysis of flavour profile, texture and serving/pairing suggestions in Neolithic Knockdrum Ring-Fort, overlooking the Wild Atlantic- the source of our wild fish (weather permitting).
END OF DAY
-Should you wish, for a postage fee of $15.50 Sally will send you your own cold smoked fish from the morning sessions in a chill pack for you to impress your friends at a convenient time for you
-Optional purchase of fish directly from the Smokery
-Purchase of exclusive Woodcock Smokery smocks
-If required, local accommodation can be organised for you.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.