Makin’ Bacon! The Fundamentals of Curing Sausage, Pancetta And More!
If you’ve never tasted a freshly cured bacon, pancetta or sausage, then you’re in for a treat. Besides, these savory delights are all the rage these days what with the resurgence of entrepreneurial butcher shops and deli’s.
Experienced culinary instructor, Chef Dana Holland will lead today's lesson in practical cookery as you learn the fundamentals of fresh sausage-making and curing techniques that can be recreated in your home kitchen.
He’ll cover tips such as the perfect way to control the grade and types of meat used, the spices, the fat… everything! Don’t let this process intimidate you, Chef Dana is a seasoned professional and will show you the way!
He’ll start by preparing sausages like Italian, Chorizo, a spicy Cajun Sausage as well as Turkey Apple Bratwurst as he discusses blending spices, how to choose meat, stuffing, casings and smoking meat and will also educate you about some of the ingredients that are used in sausage making.
That’s not all…he’ll also cover curing techniques as you learn to make fresh Pancetta, Corned Beef , the ever-popular Beef Jerky, and more. You’ll get to tie on an apron and help Chef with some of the hands-on activities, too. It’s easier than you think. Sign up and see for yourself!
Limited Hands On | Tasting & Take-Home Sausage
Sun 10/20/19 11:00 a.m. - 1:30 p.m.
If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together. Thank you!
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