I’m teaching a hands-on workshop to help home cooks make great sausages and salamis, and to help business folk make the best of that new retail exempt rule for custom sausages in NC!
From Fresh Sausage to Fermented Salami: Composing Ratio and Flavor Profiles for Value-Added Sausages
Learn the difference between a fresh sausage, a suspension, and a salami, and how to master the ratios for creating each from scratch, plus tips for combining flavors to create unique value-added meat products. Participants in this class will learn to confidently navigate the world of sausage math, taking into account the interplay of ingredients as well as the desired outcome. In a hands-on challenge, attendees will develop their own signature sausage (or salami?) and work together with classmates and the instructor to make it from start to finish. Students will leave with a firm understanding of the science and tradition of artisan sausages as well as an ability to evolve tradition forward, toward modern flavor profiles.
More info and tickets available soon at the Carolina Meat Conference site. Stay tuned!