Up in Smoke: Meats, Sausages, and More
Smoking meats and sausage is a method of preservation that has been around for centuries. It adds a whole new level of flavor to any meat. In this class you will use a variety of smokers and have a wide selection of woods to choose from to learn how to marinate, brine, cure and smoke beef for corned beef, pork belly for bacon, pork butts, poultry, fish, sausage, and even cheese. Since curing and brining are longer-term processes, some cuts will be started in the cure a week before the class so they will be ready to complete the smoking process during our three days together. Other cuts will be available so the course participants will be able to start the cure process. Plan to take home many kinds of smoked meats, lots of recipes, and great ideas.
You will need the following tools for this class:
- cooler to bring home your sausage and meats
- short sleeve shirts
Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.
Once registered, students will receive a confirmation email with further class information. Please call us if you haven't received it within 24 hours.