UNITY, Maine — Join Andy Smith of Smith’s Smokehouse and delve into the basics of charcuterie through a series of four workshops. First learn how you can get started creating your own charcuterie goods, and potentially business, and then dig deep into the steps of a variety of curing processes including bacon, bresaola, beef jerky and more!
Maine Organic Farmers and Gardeners Association
Charcuterie Series
Tuesdays, 10 am to 2 pm
January 16 – February 6
Northport, Maine
Tuesday, January 16, 2018, 10 am to 2 pm
- Introduction to the course
- How Smith’s Smokehouse got started
- How you can get started – now!
- Curing meats, curing salts, cultures and what they do
- Curing times for different meats
- Curing muscle meats: Bacon-Pancetta-Pate
- We’re going to actually put bacon and bresaola into cure
Tuesday, January 23, 2018, 10 am to 2 pm
- Take bacon out of cure and smoke
- Check on bresaola
- Smoking hot or cold
- Building a smokehouse
- Fire a real smokehouse and smoke some cheese
- Making beef jerky
Tuesday, January 30, 2018, 10 am to 2 pm
- Cut bacon and taste
- Check on bresaola
- Making all types of sausage
- What is HACCP
- Food born pathogens
- Measuring devices
Tuesday, February 6, 2018, 10 am to 2 pm
- Preservation of your products
- Uses of cured products
- Re-cap of this course
- Prepared lunch for all
- Final check of our bresaola
Only 10 spots available for this course. The complete series is $350 for MOFGA members and $400 for non-members. Each course will take place at Smith’s Smokehouse, and all but the last course will be a bring your own lunch setting.
For more information direct any questions to MOFGA by calling (207) 568-4142 or emailing events@mofga.org.
For more information and to register please visit www.mofga.org or call 207-568-4142.
–Maine Organic Farmers and Gardeners Association
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