Ready for Easter – or how our plan went up in smoke…
During our project days in February, we completed several tasks with the 1st group, including starting our Easter preparations. At that time, we salted and pickled meats and prepared wooden boxes. In March, we had to periodically deal with our food if we didn’t want it to spoil: we had to regularly turn and handle it with the brine. As the upcoming holiday approached, our “products” were ready: after several weeks of pickling, the girls skillfully tied asparagus to them, and then we transported them for smoking. Earlier, we discussed the physical and chemical processes that occur in food during salting and pickling, the conditions needed for success, and we also learned how to smoke meat products and bacon with which wood and at what temperature. On the last workshop day before the spring break and Easter, our wooden boxes were filled, and everyone went home with their homemade delicacies to surprise their families. Bon appétit to everyone! – Kovács Sándor, mentor, Szentes 1st group.