Meat Preservation: The Basics and Beyond
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.
You will need the following tools for this class:
cooler to bring home your meats (about 10lbs)
short sleeve shirts
Once registered, students will receive a confirmation email with further class information. Please call the front office if you have not received it within 24 hours.
The course Meat Preservation: The Basics and Beyond Fri, Mar 2nd, 2018 – Sun, Mar 4th, 2018 is full.
Fill out the form below if you would like to be placed on a waiting list and notified if an opening becomes available. Full course details included above