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Meat

Basic Meat Curing
Focusing on traditional dry-curing, we will learn the science and techniques of making bacon, ham, corned beef and cured/smoked fish. We will also talk about how best to smoke cured meats. (Brine curing can also be taught if desired).

Bacon Curing
Similar to the Basic Meat Curing class (above), but we will focus completely on bacon. We will cover various international traditional bacons that use various cuts of meat and techniques.

Advanced Dry-Aged Charcuterie
This class is an introduction to dry-aged whole-muscle charcuterie. We will learn bresaola, lomo and coppa. Students for this class must have previous experience with making cured bacons and hams etc. or have already taken our Basic Meat Curing Class.

Basic Fresh Sausage Making
Learn the techniques and science of basic fresh sausages while making a bulk sausage (unstuffed) of your choose and a cased sausage (stuffed) like a brat or Italian etc. Also includes how to cook natural sausages.

Advanced Sausage Making
Similar to the Basic Meat Curing class (above), but we will focus completely on bacon. We will cover various international traditional bacons that use various cuts of meat and techniques.

Europe

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Asia

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