Ages 16 and older
Instructor: Matt Ertle
Saturday, January 16th
12:00 - 3:00 p.m.
Cost: $75 per person
Discover the science of curing in this flavorful, hands-on introduction. Learn the fundamentals behind making bacon, lox, and other whole-muscle cured foods, with a focus on proper techniques, food safety, and the science of preservation. Along the way, you’ll gain practical knowledge you can use at home and enjoy samples of delicious cured meats and fish.
Ages 16 and older
Instructor: Matt Ertle
Saturday, January 16th
12:00 - 3:00 p.m.
Cost: $75 per person
Discover the science of curing in this flavorful, hands-on introduction. Learn the fundamentals behind making bacon, lox, and other whole-muscle cured foods, with a focus on proper techniques, food safety, and the science of preservation. Along the way, you’ll gain practical knowledge you can use at home and enjoy samples of delicious cured meats and fish.
