This course is a keep-it-simple introduction to home-curing pork belly to make America’s favorite treat.
Making Bacon is a fun and delicious introduction to home curing. This short format class (2.5 hours) will cover the anatomy of the hog, different breeds of heritage pork, selecting the perfect pork belly, preparing the pork belly, and basic wet and dry curing techniques. It will also explore methods for both smoking and roasting bacon, as well as making flavored bacons. Participants will take home a piece of cured pork belly, as well as some starter recipes.
Refreshments are provided.