Immerse yourself in the art of curing meats. In this full day intensive, participants will receive hands-on practice preparing sausage, emulsifications, whole muscle dry cured and brined preparations, and a fermented sausage. We will thoroughly discuss ratios, muscle science, and equipment, and you will learn to convert a refrigerator into a home charcuterie chamber. Participants will learn to troubleshoot, create their own recipes, and receive enough foundational charcuterie practice to be confident spearheading start-to-finish projects at home. We will also taste our creations throughout the day, and there will be giveaways of local meat used in the class, a copy of The Ethical Meat Handbook: Complete Home Butchery, Charcuterie & Cooking for the Conscious Omnivore, and other prizes.