Introduction to Curing Meat: October 26th, 2018

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Introduction to Curing Meat: October 26th, 2018

150.00

Making your own 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! In this call we will cover off all the basics to give you the confidence to dive into it yourself. From nitrates and nitrites to starter cultures and moulds, we're getting into it.

I will demonstrate a couple types of classic cured meats and cover off several methods from dry curing to brining and a few in-between. We will walk our way through several cuts of meat and prepare them to for the curing chamber.  This class is mostly demonstration and lots of eating and tasting and you will all leave with your own bacon to finish off curing yourself :) 

Cured products will vary.

This workshop is instructed by Lori McCarthy, Owner/Operator of Cod Sounds.

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  • This workshop will begin at 6pm. Duration is between 3 and 4 hours. We will send along a reminder e-mail a week before your class with all your details.
  • All classes are $150 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
  •  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.
  • Very few dietary restrictions can be accommodated. Please let us know if this pertains to yourself