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Meat Preservation: The Basics and Beyond

Course Overview

It can be difficult 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.


Fri, Mar 8th, 2019  –  Sun, Mar 10th, 2019

Course Details

Length: 3 Days
Skill Levels: Beginner to Advanced
Hours: 9am-5pm
Intergenerational age: na
Tuition: $255.00
Additional materials fee paid to instructor when class starts: Varies ($65-$95)

Required Tools

You will need the following tools for this class:

  • 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.

More Information

Once registered, students will receive a confirmation email with further class information. Please call us if you haven't received it within 24 hours.