Join one of our public classes and make some new foodie friends. If you don't see the class you are looking for, Private classes are available anytime, customizable, are normally cheaper per person, and can even be held right in your own kitchen.
Nov. 11th 1-4 pm
Learn the science, math and techniques of making delicious (and safe) bacon at home. The 3 hour class will cover various curing methods like traditional dry-curing and basic brining. We will also discuss various cuts and styles of bacon like belly, shoulder and back bacon (Canadian). For smoking techniques, we will learn traditional smokehouse cold-smoking and using modern smokers and grills. Class includes a snack of a cider-braised belly bacon sandwich with slaw. Students are welcome to bring beverages along to enjoy by the campfire. Each student will get a roughly 5 lb. piece ($25 value) of all-natural heritage breed Duroc pork belly to dry-cure during class. Location is a wonderful small family farm in Bennington, NE where they raise heritage pigs and lambs. They also have a fantastic wooden traditional smokehouse that will be operating for the class.