Registration Deadline: 12/7/2019
Students will learn how to take scrap venison meat, add pork, seasoning, cure, culture and turn it into delicious, shelf-stable dry-cured sausages. The art of dry-curing meat has been around for millennia and has had a recent resurgence. This class will teach each participant that with careful planning and execution, they too can make dry-cured meats in their own home. We will cover equipment needed, ingredients, and clear steps for carrying out the process. Due to the length of time to make a dry-cured product, the class will not complete the process that day. Instead, participants will make the sausages and the instructor will ferment and dry the sausages for them for either pick-up or mail delivery once they are complete. Each student will leave with basic directions for dry-curing sausage and a list of resources for continuing their studies at home.
Instructor: Ryan Wagner
Class fee: $45, material fee: $40. $10 off for VFC members.