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
$35 deposit required