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UID:10000010-1645556400-1645560000@sftg.org.uk
SUMMARY:FREE! - Getting Ready for Lambing - Online with Zoom
DESCRIPTION:This is a theory workshop with lots of pictures and it is recommended that you watch on a PC monitor rather than a phone screen if you can.  The advantage of a Zoom course is that there is no travelling and you can drink as much coffee (or alcohol) as you want while you listen!\nJenny has had been lambing for more than 20 years.  She will help you prepare for this exciting time.  She will include the pros and cons of indoor vs outdoor lambing\, what happens during lambing and when to intervene\, how to care for the ewe and lamb after lambing. She will also cover the equipment that you need. Common problems at lambing time will be discussed. There will also  be a question and answer session at the same time on the following day - so email her using the following link   email our training organiser  after this Zoom event and we can cover your questions and comments on the 23rd Feb at 7 p.m. (if you book on this event you will also receive a link for the event on the 23rd Feb\, but if you don't want to come\,  just don't click on the Zoom link).  This year we are also running a practical lambing morning with Peter Froggatt which is highly recommended if you are new to lambing (it is a separate event on our website).   \n  \n 
URL:https://sftg.org.uk/event/free-getting-ready-for-lambing-online-with-zoom/
CATEGORIES:SFTG Training Courses
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SUMMARY:Beginners Salami & Chorizo Making Workshop FULL
DESCRIPTION:Learn the basics of making a simple salami and chorizo\, from the stuffing\, to the fermentation process\, the curing\, and ultimately turn your excess minced meat into a delicious shelf stable product that doesn't need refrigeration. Part of our food security and food independence series of workshops\, this introduction to salami making will enable you to preserve excess pork and beef mince. into a delicious product at less than 30% of the price. \nWe will look at the different types of casing for the salami and chorizo\, different ways and equipment used to stuff your casings\, as well as what flavourings you can use to flavour your meat. We will then look at how to start the fermentation effectively\, and how to cure your product at home without it going mouldy or the skin drying out. Using 500grams of Free Range Yaffingale Pork from Oxford Sandy & Black pigs\, you will then make a 250g chorizo\, and a 250g salami for you to take home\, ferment and cure at home\, and you will be eating this product within just 4 weeks. This workshop is designed to give you the knowledge and confidence to make much more at home. \nDuring the duration of the workshop\, you will have the opportunity to taste home made salami and chorizo*\, made from the same mince you will be using from the rare breed Oxford Sandy & Black free range pigs reared here.  Price includes 500grams of free range pork mince\, as well as casings\, flavourings\, and everything you need to make and take home your own produce. \n* This workshop is set in a family kitchen environment where cats and dogs have been / are present - Some salami's also contain nuts. Please inform the host of any allergies and do not put yourself at risk. \nThis is a popular workshop and is running again on Sunday 6th March\, and will run again in the Autumn. Please email our training organiser so that you will be on the list when we run the workshop again at the end of the summer. 
URL:https://sftg.org.uk/event/beginners-salami-chorizo-making-workshop-full/
CATEGORIES:SFTG Training Courses
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