MEAT CURING- HOLIDAY HAM Workshop
Event on 2014-11-15 13:00:00
DATE: NOV 15 TEACHER: DAN RHOADES TIME: 1-3pm
Homegrown vegetables and home baked bread are always better than store bought…what about home cured meats? In this course we will discuss the basics of meat preparation, dry aging and curing.
We will delve into the science of curing, the essential ingredients, what meat processors do different than home curing, and the different kinds of curing techniques. Additionally, we will discuss the basics of meat selection and how to handle and process the selected cuts.
You will watch Dan prepare a uncured ham to create a cured ham better then anything you can get from the store. With this course, you will take home the confidence to prepare ham, bacon, corned beef, and will be ready to explore more complex cuts such as pancetta. Dan will teach the basics of meat preparation and curing and answer any questions you have on the techniques.
- Dry Aging
- Curing
- Basics of Meat Selection
- Handling and processing of Cuts
- Handout of everything discussed in class
RETURN POLICY: All classes are required to be paid in full to hold your spot, they are non-refundable but with at least a 7 day notice you can re-schedule to a later date class.
(Your credit will be good for 1 year from the time it was paid to be used on classes only.)
If you cancel 6 days prior you will have a 1/2 credit available to use within 1 year from the date it was purchased. No Shows are NON-REFUNDABLE.
If the class does not meet the minimum people required and we have to cancel we will refund all class fees.
at Mossy Creek Soap Studio
904 Northside Drive
Perry, United States
MEAT CURING- HOLIDAY HAM Workshop is a post from: Intervention Therapy
