Meat Curing with Karen Solomon - Sept 23, 2018
Learn to make beef jerky, succulent bacon and cured gravlax with the preservation master Karen Solomon, author of Cured Meat, Smoked Fish, & Pickled Eggs! More details to come but this is a one-time class so get your tickets while you can!
Between making beef jerky and curing gravlax, Karen will demonstrate how to prepare, cure, smoke, slice, and preserve your own outstanding homemade bacon. Hands down, it's everyone's favorite meat. Even those who eschew the pig find it hard to resist the intoxicating smoke and rich flavor of crisp, delicious bacon. Why stay beholden to the store-bought stuff in the plastic package? Homemade bacon is far easier to make than you think - with or without access to special equipment like a smoker or a barbecue grill.
You don't need any special equipment at home (we'll teach you how to get around it).
Taught by Karen Solomon author of Cured Meat, Smoked Fish, & Pickled Eggs. Karen Solomon has been a well-published food writer for over a decade. She’s also author of Asian Pickles, Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It (Ten Speed Press/Random House). Additionally, she’s the author of The Cheap Bastard’s Guide to San Francisco (Globe Pequot Press), contributing author to Chow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals (Sasquatch Press), and a former contributing editor to Zagat Survey: San Francisco Bay Area Restaurants.
Date: Sun, Sept 23, 2018 (this is a one-time date so get it while it's hot!)
Location: 825 Bancroft Way, Berkeley, CA
Please see our cancellation policy here.
Sold out?? Is your preferred date sold out? Call or email to inquire about our waiting list (firstname.lastname@example.org or 510.877.9955)
Interested in a private party? We offer private events for birthdays, bachelorettes, etc. We also offer team-buiding workshops for businesses and special interest groups (like parent's clubs, scout troops, etc). Contact Nicole directly for more information at email@example.com or 510-877-9955.
Learn to make four of the best beginner cheeses in one fantastic, hands-on workshop: ricotta, feta, yogurt & paneer.