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Meat Preservation: The Basics and Beyond

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, fish, and sausage, and 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. Students will take home a basketful of samples and the knowledge to tackle meat preservation in their home kitchens.

Dates

Fri, Mar 2nd, 2018  –  Sun, Mar 4th, 2018

Course Details

Length: 3 days
Skill Levels: Beginner to Advanced
Hours: 9am-5pm
Intergenerational age: na
Registration Cost: $225.00 *
* Early-Bird rate in effect until Fri, Jan 19th, 2018
Additional materials fee paid to instructor when class starts: Varies ($65-$95)

Tools

You will need the following tools for this class:

cooler to bring home your meats (about 10lbs)
apron
short sleeve shirts

Once registered, students will receive a confirmation packet in the mail that may offer additional optional tool recommendations and suggested reading.

Begin Registration

* Early-Bird rate in effect until Fri, Jan 19th, 2018
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