Charcuterie Workshop Series

Charcuterie Series

Join Andy Smith of Smith’s Smokehouse and delve into the basics of charcuterie through a series of four workshops. First learn how you can get started creating your own charcuterie goods, and potentially business, and then dig deep into the steps of a variety of curing processes including bacon, bresaola, beef jerky and more!

Tuesday, January 16, 2018, 10 am to 2 pm

  • Introduction to the course,
  • How Smith’s Smokehouse got started,
  • How you can get started—now!
  • Curing meats, curing salts, cultures and what they do,
  • Curing times for different meats,
  • Curing muscle meats: Bacon-Pancetta-Pate’
  • We’re going to actually put bacon and bresaola into cure.

 Tuesday, January 23, 2018, 10 am to 2 pm

  • Take bacon out of cure and smoke
  • Check on bresaola
  • Smoking hot or cold
  • Building a smokehouse
  • Fire a real smokehouse and smoke some cheese
  • Making beef jerky

Tuesday, January 30, 2018, 10 am to 2 pm

  • Cut bacon and taste
  • Check on bresaola
  • Making all types of sausage
  • What is HACCP
  • Food born pathogens
  • Measuring devices

Tuesday, February 6, 2018, 10 am to 2 pm

  • Preservation of your products
  • Uses of cured products
  • Re-cap of this course
  • Prepared lunch for all
  • Final check of our bresaola

Don’t forget to register for this course, we only have 10 spots available, and only 2 spots for Journeypeople. The complete series is $350 for MOFGA members and $400 for non-members. Each course will take place at Smith’s Smokehouse, and all but the last course will be a bring your own lunch setting. If you have any questions email Anna Mueller at

  • Item #: Charcuterie2018

Charcuterie Workshop Series

Price: $400.00
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