Workshop: Introduction to Smoking and Curing
November 20 @ 6:00 pm – 9:00 pm PST
Want to make your own bacon for breakfast or corned beef for St. Patrick’s Day?
Curing and smoking are two closely connected ways of preserving meats that have been used in various forms for millennia, and this workshop will provide an introduction to the art and science of using smoke and salt to safely transform simple cuts of meat and fish into exceptional delicacies. We’ll explore dry rubs, brining, hot and cold smoking and more. There will be a ton of tasting in this workshop!
This workshop will be led by our General Manager, Chris Mathieson. Advanced registration is required.
