Sausage Making / Dried & Cured with Megan from foodpreserving.org

$50.00 per person

Name: Megan Radaich
Time: 12.00pm to 2:00pm
Date: 9th September - Saturday
Follow Megan Radaich on their social media HERE
Go to Megan Radaich 's WEBSITE to view some of their work.

Bookings Open

Product Description

CLASS CONTENT:

• Introduction
• Before you start
• Hygiene
• Avoiding allergies
• What is charcuterie?
• Dried vs. cured sausages
• The story of dried sausages
• Types of dried sausages
• Making sausages safely
• Demo: making dried sausages step-by-step
• Sausage-making equipment
• Sausage ingredients
• Meat cuts
• Preparing the meat
• Meat mincers (grinders)
• How to mince meat
• Herbs and spices
• Do I need to add breadcrumbs or rice?
• Sausage cultures
• A note on preservatives
• Perth meat suppliers
• How to mince meat
• Casings – natural and synthetic
• Preparing casings
• Sausage funnels
• Sausage stuffers
• Filling sausage casings
• How to link sausages
• Developing flavour
• Smoking food
• Smoking sausages
• Cold-smoking sausages
• Hot-smoking sausages
• Drying (curing) sausages
• Drying sausages all-year-round
• Drying racks
• Charcuterie cabinets
• Charcuterie cabinet plans
• Drying sausages safely
• Storing dried (cured) sausages
• Freezing sausages safely
• Thawing sausages
• Eating dried (cured) sausages
• Sausage-making resources
• Cured/dried sausage recipes included – Italian cacciatore, Spanish chorizo and French garlic
• Keeping a sausage-making log book (blank chart included)
• Questions and feedback
• An in-depth cured & dried sausage-making guide will also be available to purchase/order at the class