Division of Agriculture and Natural Resources
Division of Agriculture and Natural Resources
Division of Agriculture and Natural Resources
University of California
Division of Agriculture and Natural Resources

Charcuterie Basics

Date: November 4, 2017

Time: 9:00 AM - 12:00 PM

Contact: UCCE Master Food Preservers - 209-223-6857

Sponsor: UCCE Master Food Preservers-Amador/Calaveras

Location: Amador County GSA Building

Event Details

Spicing, Curing, Fermenting, Aging & Smoking Cooked and Uncooked Meat

Charcuterie describes “prepared” meat products, such as bacon, ham, sausage, deli meats, and salami. Join UCCE Master Food Preservers Dennis Miller and Mike Baldinelli to learn about the following topics.  

  • Types of meats to use
  • Spices
  • Cultures
  • Fermenting
  • Smoking
  • Equipment, including meat grinders, casings and casing stuffers, meat curing chambers, smoking chambers, temperature and humidity control

Demonstrations will include making pepperoni, smoked salmon, dried salmon, Canadian bacon and corned beef/or venison.

Class fee:         $10, payable at the door

Save a seat:     Register at http://ucanr.edu/2017-ac-sat-mfp-class (Walk-ins welcome)

Location:         Amador County GSA Building, 12200-B Airport Road, Jackson

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