Culinary & Wine

Home Smoked Meats From Scratch with Local Chef Seth Peterson

When: Thu., April 27, 6:30-9:30 p.m.

4/27/17 Thurs 6:30-9:30pm, $40-80 sliding scale plus $15 supply fee, address given at registration Cooks have smoked meats ever since our wise ancestors discovered that the meat and fish hanging closer to the fire lasted longer and tasted better. In this class, we’ll explore the art and science of hot and cold smoking; We will look at how to prepare and taste several smoked meats, like bacon, brisket, sausage & fish, and even smoked salt, doing the important parts of the process hands-on.

Price: 55

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