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Meat Preservation: The Basics and Beyond

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Course Overview

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. 


Fri, Mar 8th, 2024  –  Sun, Mar 10th, 2024

Course Details

Hours: 9am-5pm each day
Tuition: $315.00
Latest Update: View recent changes →

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
Grand Marais, MN

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Meat Preservation: The Basics and Beyond