Introduction to at home bacon and sausage making with Mark Mashiter, Lakeland Dexter
Thu, Mar 06
|Land + Sea at Patty's Barn
This hands-on workshop will teach you everything you need to know to start curing, smoking, and stuffing your own delicious bacon, sausages, and burgers.


Time & Location
Mar 06, 2025, 10:00 AM – 5:00 PM
Land + Sea at Patty's Barn, Patty's Barn, The Salt Marsh, Hillam Ln, Cockerham, Lancaster LA2 0DY, UK
About the event
Ever wondered how to make your own bacon, sausages, and smoked meats at home? This hands-on workshop will teach you everything you need to know to start curing, smoking, and stuffing your own delicious bacon, sausages, and burgers. Whether you're a beginner or looking to refine your skills, you'll leave this event with some solid knowledge to get you started and some tasty bacon to take home.
What You'll Learn & Do
Bacon Making
Cuts, Cures, & Glazes: Learn the basics of selecting the right cuts, curing methods, and glazing techniques that will give your bacon its unique flavour and texture.
Sausage Making
Cut Selection & Seasonings: Explore the different cuts of meat that make the perfect sausages and how to combine seasonings for different flavour profiles.
Stuffing & Burger Making: Get hands-on experience stuffing sausages and/or making burgers. Try your hand at classic sausages like Cumberland and Texas Hot Links, as well as Lamb Merguez.
Cold Smoking Techniques
Smoke Bacon & Hot Links: Learn how to smoke your bacon and sausages at home, including cold-smoking techniques that will enhance flavour. (Possibly even dive into making Pastrami!)
Take-Home Goods
Bacon to Finish Curing: You'll leave with your very own bacon to finish curing at home
Meals & Snacks
Lunch
Reuben Sandwiches: Enjoy a hearty, homemade lunch featuring Reuben sandwiches—complete with house-cured bacon, tangy sauerkraut, and melted cheese.
Afternoon Snack
Treacle Bacon Chop: Indulge in a flavorful Treacle Bacon Chop served with crispy potatoes and smoked apples
More about Mark your live-fire cooking expert
ADD A BIO
Mark....
Mark also rears a herd of Dexters, through his company Lakeland Dexter. This herd is free grazing on grass or silage all year round and takes between 30 and 36 months for his animals to get to full maturity. You will get to sample some of these delicious cuts on the course. What makes Dexer beef so special is the unique spider marbling ... MARK TO ADD
Gallery
Please Read // Important Information:
Dietary Restrictions:
Due to the nature of our wild menu, we cannot accommodate dietary needs or allergies. Please read our dietary policy for more information.
Dress for the occasion:
Accessibility:
Photos & Videos:
Cancellation Policy:
For any other questions, please email hello@landandsealancaster.com
Ready to join us? Tickets are limited, so don’t wait to secure your seat at the table today and be part of an unforgettable foodie experience.
Tickets
Fire Cooking with Mark
£180.00
Total
£0.00