Introduction to Curing Meat - January 29, 2017

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Introduction to Curing Meat - January 29, 2017


Making your own Canadian Peameal bacon may sound like a daunting task but if you make it once, you will not be able to resist making it again and again! I will demonstrate a couple types of classic cured meats; these may include rabbit loin, pork loin, duck breast or cured salmon. You will then prepare your own cut of pork loin and cure your own peameal bacon to take home with you! This class is a mix of hands-on and demonstration. Cured products will vary.

The Compton House
26 Waterford Bridge Rd
St. John's, NL A1E 1C6

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  • Duration of the classes are between 3 and 4 hours.
  • All classes are $140 plus HST
  • If particular cuts of meat or products are unavailable at the time of class another product of Cod Sounds choosing will be substituted without notice. Please ask if there is something very particular you are coming to see demonstrated.
  • The home of the Cod Sounds Cookery School is located in The Compton House Inn, 26 Waterford Bridge Road, St. John's NL
  •  Maximum of eight people per class. This enables a hands-on and personal approach so you can get the most out of your learning experience.
  • Your purchase of a cooking class is non-refundable. If you are unable to make the class you have chosen, you can use your purchase for any other class offered as long as space is available.