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Jay Arrowsmith DeCoux

Grand Marais, MN
North House Folk School photo of instructor, Jay Arrowsmith DeCoux
Although Jay is a native of southern Minnesota, he has made Grand Marais his home over the past few years. As a former North House Intern and wilderness guide, Jay brings a mixed bag of skills and stories to the classroom. Apart from making mouthwatering meats, Jay is currently writing a North Shore Adventure Guide with Adventure Publications and runs the Art House Bed and Breakfast with his wife (and fellow instructor) Rose Arrowsmith DeCoux.

Current Courses Offered by Jay Arrowsmith DeCoux

2 Days
Teaser image for All Ground Up: Sausage Making

All Ground Up: Sausage Making

Make your own sausage flavored the way you like it using your favorite meats. As a class, we will make and take home 4-5 kinds of sausage of your choosing from a list of about 10 varieties. These will be fresh, non-smoked, non-cured sausages like bratwurst, breakfast sausage, Moroccan, Polish,…
Sat, Jan 12th, 2019  –  Sun, Jan 13th, 2019
Instructor: Jay Arrowsmith DeCoux
3 days
Teaser image for Meat Preservation: The Basics and Beyond

Meat Preservation: The Basics and Beyond

You eat meat, you love meat, but it is hard 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…
Fri, Mar 8th, 2019  –  Sun, Mar 10th, 2019
1 Day
Teaser image for Sausages for the Summer Grill

Sausages for the Summer Grill

It's the summer season and time for a course to enable the grill master in all of us to make our own sausages for the BBQ.  Designed to teach you how to make several kinds of sausage for those easy summer meals--from andouille to Polish.  You will learn to grind,…
Sun, May 5th, 2019
Instructor: Jay Arrowsmith DeCoux

Past Courses Offered by Jay Arrowsmith DeCoux

Charcuterie Beyond the Basics: Traditional & Modern Methods of Meat Preservation

Smoking Sausage

Up in Smoke: Meats, Sausages and More