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Hands On Class: Meat Curing, Brining, Smoking, and Preserving

Learn the basics of how to brine and cure meats such as whitefish, pork belly, chicken, and pork chops.

Learn how to set up a smoker for regular and cold smoking.

Learn which woods work best with specific proteins.

Learn what aromatics you can add to certain meats to enhance flavors.

And a bonus will be pickling red onions, green tomatoes, and cucumbers.            

Instructor: Ryan Junglas             

Maximum 8 students

$100

$35 deposit required

 

Earlier Event: November 12
Wild Game Dinner
Later Event: December 31
New Year's Eve Dinner