Fifth Season Gardening Company | S. Tunnel Road | Asheville NC
Learn about the art of preserving meats through salt, smoke, and dehydration. This class will cover a short history of charcuterie practice, and then focus on practical tips for brining, dry curing, sausage making, and home fermentation of both whole muscle cuts and sausages/salamis. We will process a fresh sausage in class, and demo dry curing for some popular charcuterie preparations. Participants will have the opportunity to taste, ask questions, and a few lucky winners will take home a project to finish, or a free copy of The Ethical Meat Handbook: Complete Home Butchery, Charcuterie & Cooking for the Conscious Omnivore.