Date: November 10, 2018
Time: 9:00 AM - 12:00 PM
Contact: UCCE Master Food Preservers - 209-223-6857
Sponsor: UCCE Master Food Preservers- Amador/Calaveras
Location: Calaveras Senior Center
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
- 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: $9.99, payable at the door
Save a seat: Register for this class at http://ucanr.edu/nov10_mfpclass. (Walk-ins welcome)
Location: Calaveras Senior Center, 956 Mountain Ranch Road, San Andreas