Butchery 101 - Meat Cutting, Curing & Sausage Making North East

Course details

It is a Singapore Workforce Development Agency (WDA) accredited programme upon completion of which participants will receive a Statement of Attainment (SOA) in WSQ Demonstrate Western Curing Methods.

It will also lead to knowledge and application skills in identifying, fabricating and utilizing cuts of lamb, pork and beef, curing and brining meat items based on western curing techniques, smoking meats, preparing forcemeat and fabricate sausages, prepare confit from meat and will be able to apply the skills to the workplace.

The objectives of the programme are as follow:

• Follow guidelines for safe and hygienic food preparation
• Identify, fabricate and utilize various primal and sub-primal cuts of pork, lamb and beef
• Prepare various curing mixtures and brines
• Cure meats using dry salt method
• Cure meats using wet method (brining)
• Prepare forcemeat for sausage fabrication
• Prepare and preserve caul fat and natural casings
• Fabricate sausages and crepinettes
• Identify different types of wood and aromatics for smoking
• Hot and cold smoke food
• Render fats for further culinary use
• Prepare confit
• Follow guidelines for storing raw and preserved meat items Programme Content
• Fabricate and Utilize Various Cuts of Pork, Lamb and Beef
• Cure Meats Using Dry Salt and Wet (Brining) Methods
• Prepare Forcemeat to Fabricate Sausages, Crepinette and Bratwurst
• Identify Different Types of Wood and Aromatics for Smoking
• Prepare Confit