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Meat Preservation: The Basics and Beyond

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Course Overview

You eat meat, you love meat, but it is hard to find (and expensive to buy) meats prepared without unnecessary preservatives or from responsibly sourced animals. In this class, you will revisit time-honored skills that have fallen out of daily use and learn important lessons about how meats have been preserved in the past so you can enjoy quality home processed meats in the future. Through both hands-on participation and demonstration, you'll cover a wide variety of skills and products including rendering lard for a healthy natural fat source, dehydration and drying meats, preparing fresh sausages, smoking bone-in meats, sausage, whole muscle meats, and fish. The class will also cover freezing, brining and curing a variety of meats as well. Students will take home a basketful of samples and the knowledge to tackle meat preservation in their home kitchens. 

There is a materials fee of $75-$110 payable to the instructor during class. Please bring cash or check.

Required Tools

  • Cooler to bring home your meats (about 10lbs)
  • Apron
  • Short sleeve shirts

Optional Tools

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course to try and show others. 


Fri, Mar 11th, 2022  –  Sun, Mar 13th, 2022

Course Details

Hours: 9am - 5pm each day
Tuition: $285.00

Meet the Instructor

North House Folk School photo of instructor, Jay DeCoux
Jay DeCoux
Grand Marais, MN

Meet the Instructor

North House Folk School photo of instructor, Eric Edgin
Eric Edgin
Duluth, MN

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