Up in Smoke: Meats, Sausages and More
Instructors: Jay Arrowsmith DeCoux
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.
Length: 3 Days