Meat and Fish Curing with Karen Solomon - Sept 23, 2018
In this hands-on class, you will learn to make real beef jerky, smoky homemade bacon, and bagel-ready cured salmon with preservation master Karen Solomon, author of Cured Meat, Smoked Fish, & Pickled Eggs; Jam it, Pickle It, Cure It; Asian Pickles, and more.
Many of us 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. Karen will demonstrate how to prepare, cure, smoke, slice, store, and serve your own outstanding homemade bacon, no special equipment required. Guests will leave with their own ready-to-cure bacon-of-the-future to finish at home, as well as complete instructions.
Are you buying grocery store jerky by the sackful? Make your own with real ingredients that you trust and quality meat you've selected yourself. And no, you don't need a dehydrator! We'll cover everything from selecting the right cuts, curing techniques, how to slice for the kind of jerky you want, and much more. Guests will leave with sliced, cured, ready-to-dry meat to finish at home, and complete instructions.
Get your cream cheese ready! We are going to cover cured gravlax - the shortest distance between you and the cured salmon of your weekend brunchtime dreams. You will be blown away by how just a few ingredients and a little bit of technique can provide you with everyone's famous delicious cured fish in a jiffy. Guests will leave with a curing piece of salmon and complete instructions for how to finish it at home.
Karen Solomon is a food preservation teacher and food writer whose cookbooks include Cured Meat, Smoked Fish & Pickled Eggs; Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves; Jam It, Pickle It, Cure It; as well as Can It, Bottle It, Smoke It. Her articles and recipes have appeared in Saveur.com, Fine Cooking, Prevention, Men’s Health, Every Day with Rachael Ray, and Yoga Journal and on Food52. She lives in San Francisco.
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.
Brie seems like the type of cheese that would be made by magical little elves in France. But it's actually one of the easiest cheeses to make at home with little to no special equipment required!From $ 150.00