In this class, students 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 they can enjoy quality home-processed meats in the future. Through both hands-on participation and demonstration, students will cover a wide variety of skills and products, including rendering lard, canning meats and stock, dehydrating and drying meats, preparing chicken confit, and smoking bone-in meats and sausage, whole muscle meats, and cured 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 $95-$135 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.