🔥 Meat Preservation: Smoking – One-Day Intensive Workshop

Hosted by Vine and Fig Tree Homestead

Course Overview

This full-day intensive workshop introduces participants to safe, effective, and traditional methods of smoking meat. Through demonstrations and hands-on practice, participants will learn smoking techniques, equipment options, wood selection, food safety principles, brining and curing basics, and how to store smoked meat properly. Perfect for homesteaders, hunters, and anyone looking to preserve meat sustainably.

• Target Audience: Homesteaders, backyard farmers, hunters, and DIY food preservationists

• Duration: 1 day (8 hours, including breaks)

• Format: Classroom instruction, hands-on practice, outdoor smoker demonstrations

Schedule & Content Outline

9:00–9:30 AM - Welcome & Orientation

  • Introductions, workshop goals, safety briefing, overview of smoking as a preservation method.

  • Discussion

  • Understand objectives, safety guidelines, and the historical value of smoking meat.

9:30–10:30 AM - Session 1: Food Safety & Smoking Fundamentals

  • Temperature control; botulism prevention; curing salts; handling raw meat; USDA guidelines.

  • Lecture + Demo

  • Explain safety principles and identify safe temperature ranges for smoked meats.

10:30–11:30 AM - Session 2: Equipment & Wood Selection

  • Types of smokers (offset, electric, pellet, cold smokers); selecting hardwoods; smoke density.

  • Demo + Discussion

  • Understand smoker types and choose correct woods for flavor and safety.

11:30 AM–12:15 PM - Session 3: Brining, Curing & Seasoning

  • Dry rubs, wet brines, cure ratios, salt types, seasoning blends.

  • Hands-On + Demo

  • Prepare a basic cure or brine for meat smoking.

12:15–1:00 PM - Lunch Break

  • Optional tasting of pre-smoked samples.

  • Discussion

  • Explore flavor profiles and texture differences in smoked meats.

1:00–2:30 PM - Session 4: Hands-On Smoking Practice

  • Preparing meat, loading smoker, adjusting vents, monitoring temperature, adding wood.

  • Hands-On

  • Operate a smoker and maintain safe smoking temperatures.

2:30–3:30 PM - Session 5: Hot vs. Cold Smoking Techniques

  • Differences in temperature, timing, safety, and flavor; appropriate uses for each.

  • Lecture + Demo

  • Differentiate between hot and cold smoking and apply correct methods.

3:30–4:30 PM - Session 6: Storing & Using Smoked Meat

  • Vacuum sealing, refrigeration, freezing, shelf-stable options, creative recipes.

  • Demo

  • Store smoked meat safely for long-term use.

  • 4:30–5:00 PM - Wrap-Up & Q&A

  • Recap, questions,

  • Discussion

  • Demonstrate understanding of smoking techniques and safety principles.

Sustainability Integration

  • Using locally sourced hardwoods

  • Reducing freezer dependence by shelf-stable storage

  • Practicing whole-animal utilization

  • Incorporating smoked meat into long-term homestead meal planning

Materials Provided

• Printed smoking safety guide and seasoning recipes
• Wood chip samples (hickory, apple, cherry)
• Meat handling safety instructions
• Access to post-workshop videos and recipes

Participants Should Bring

• Notebook and pen
• Apron or outdoor work clothing
• Gloves (heat-resistant recommended)
• Water bottle

Recommended Reading & Resources

• Charcuterie: The Craft of Salting, Smoking & Curing — Michael Ruhlman
• Smoking Meat 101 — Bill West
• NC Cooperative Extension Food Safety Resources
• YouTube channels and smoking blogs curated by the instructor

Post-Workshop Support

• Access to a private online community for recipe sharing and smoker troubleshooting
• Monthly virtual Q&A on meat preservation methods


Vine and Fig Tree Homestead Workshop Series
Promoting Sustainable Living, Self-Reliance, and Community Learning.