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Curing Meats: Ham & Bacon!

Students will be introduced to the basic methods of curing meat at home with samples and demontrastions of both dry curing and wet brining. We will cover ham, ...

11
Curing Meats: Ham & Bacon!
Oakland, CA, United States
(19)
2 h
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This event is available only at the host's venue. Please book from the available dates listed.
5 - 100 Guest(s)

Students will be introduced to the basic methods of curing meat at home with samples and demontrastions of both dry curing and wet brining. We will cover ham, guanciale, duck prosciutto and bacon. In additon to an abundant tasting, students will take home a sample of pork belly to cure into bacon at home! Learn the tricks of the trade with Chef Danny Keiser of Oakland's Camino Restaurant.

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Elizabeth
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I began my journey over 10 years ago working in high-end food service with a special focus on local, sustainable and handmade food. I have classical training in serving wine, cheese and beer. Partway through my career, I began to desire a more intimate connection with the food and beverages I loved. I learned about sustainable farming through the work-travel organization World Wide Opportunities on Organic Farms (WWOOF). I began to grow my own food making the most out of my urban garden space. Preserving the harvest was inherently the next step as I endeavoured further into urban homesteading. Soon, I was creating my own alchemy of ferments and preserves, taking quickly to Sandor Katz's book, Wild Fermentation. I interned with Teutonic Wine Company in Oregon, learning how to make wine naturally with only ambient yeasts. I learned to make yogurt and fresh cheese at home; and aged, unpasteurized cheese with Garden Variety Cheese Company in Watsonville, CA. I preferred the flavors and health benefits of these wild ferments and continued to explore these lesser-known, ancient methods of preserving. Through my studies, I was introduced to herbal medicine as yet another form of preserving. I apprenticed with the SF Herbalist assisting with their product line of Herban Elixirs. I continue to be driven by the desire to learn, create, and share.
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Curing Meats: Ham & Bacon!
Hosted by Elizabeth Vecchiarelli
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