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Advanced Meat Processing Class
February 27 @ 1:00 PM - 5:00 PM$125
Are you ready to take your meat processing skills to the next level?
If you enjoy making your own sausage, bacon, snack sticks and other meat products, and would like to deepen your understanding of meat curing, this class is for you.
Here is a snapshot of what will be covered in this class:
- Fresh sausage (this portion will be hands-on)
- Dry-cured sausages
- Setting up home equipment for dry curing
- Samples and analysis of several dry-cured sausages from a local artisan butcher shop
- Recipe handouts
This is a great opportunity to get an in-depth look at the principles and techniques of dry curing from a credible source. Tickets for this class are very limited so you’ll want to reserve your spot soon!
Instructor: Joe Renfroe
Date: February 27, 2020
Time: 1:00 pm–5:00 pm
Joe has been a culinary educator at the Pennsylvania School of Culinary Arts located in Lancaster, Pennsylvania for the past 20 years. He teaches an advanced culinary course which covers all aspects of sausage-making, including grinding, stuffing, curing, and smoking. He has competed in KCBS competitions and SCA events over the years and certified as a table captain and judge. Joe is not only a great teacher, but he takes great personal interest in meat processing as an enthusiast, too.