Venison Sausage & Curing

Sunday, 9 December, 2018   1pm - 4:30pm
La Farge
10 spaces available

Venison Sausage & Curing
Instructor: Ryan Wagner

Description: Students will learn how to take scrap venison meat, add pork, seasoning, cure and culture and turn it into delicious, shelf-stable dry-cured sausages. The art of dry-curing meat has been around for millennia and has had a recent resurgence. This class will teach each participant that with careful planning and execution, they too can make dry-cured meats in their own home. We will cover equipment needed, ingredients, and clear steps for carrying out the process. Due to the length of time to make a dry-cured product, the class will not complete the process that day. Instead, participants will make the sausages and the instructor will both ferment and dry the sausages for them for either pick-up or mail delivery once they are complete. Each student will leave with basic directions for dry-curing sausage and a list of resources for continuing their studies at home.

Date: 12/9/2018
Registration Deadline: 12/3/2018
Class Time: 1pm - 4:30pm

Class Fee: $45
Material Fee: $40
Location: La Farge, WI

Viroqua Food Co-op Members receive a $10 discount on this course! Just enter your owner number in "other information" when registering as a VFC Member.

Course details and location directions will be emailed to you 1 week before the course. Please provide accurate contact information to ensure that you receive these details.

Tickets / Booking types

Cost
Standard Registration
10 available until Wed 5 Dec 2pm
$85.00
VFC Member Registration
10 available until Wed 5 Dec 2pm
Viroqua Food Co-op Owners receive a $10 discount on this course! Please enter your VFC owner number in “other information” when registering to get discount.
$75.00
Location
Staticmap

La Farge