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Meat Curing

nmiller8 Feb 10, 2009 10:52 PM

Does anyone know of any good classes in the bay area on curing meats/charcuterie? I haven't been able to find any cooking schools that offer these types of classes but am very interested in learning some of the basics. I'm flexible on the time and place of the class.

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  1. s
    StuckInARut RE: nmiller8 Feb 16, 2009 11:41 AM

    Bump. I would totally be into this.

    1. d
      DavidT RE: nmiller8 Feb 16, 2009 12:58 PM

      Check with the Ramekins cooking school in Sonoma. I don't know if they have such a class scheduled currently or have held such a class in the past. If you contact them about your interest, they may think about arranging for such a class in the future.


      1 Reply
      1. re: DavidT
        EnderWiggin RE: DavidT Feb 16, 2009 06:06 PM

        If you need more people to get said class arranged, I'd be very interested. I'll get a head start with Zeldog's recommendation below.

      2. Zeldog RE: nmiller8 Feb 16, 2009 04:49 PM

        You might want to get a copy of Ruhlman's Charcuterie and just dive in. Act now if you want to make dried sausages or items like unsmoked bacon, pancetta, or guanciale. Many home charcutiers have to spend big bucks to convert refrigerators into curing chambers that will maintain the right temperature and humidity (typically around 50-60 F and 60% RH), but that's San Francisco in the winter and most of the spring . Right now I have a 5 lb salami and several peperone hanging in the laundry room, and 3 lbs of guanciale go up in a day or two.

        There are lots of good threads on the home cooking board discussing sources for equipment and ingredients.

        1. BernalKC RE: nmiller8 Feb 23, 2009 08:11 AM

          In the midst of other surfing, I ran accross Ryan Farr's blog, which is a trip. He presents techniques for things like making hot dogs, or rabbit head and lengua terrine, or foie gras torchon... all with matter of fact photos of the graphic details.

          So I dig around and notice he offers "In Home Butcher Classes" which, I'll bet, could easily include any sort of curing you might want to explore. Check it out:

          1. Melanie Wong RE: nmiller8 Feb 23, 2009 09:31 AM

            Last week I attended a panel discussion on local slaughterhouses and local meats where Marsha McBride of Cafe Rouge in Berkeley mentioned butchering and charcuterie classes.

            On Saturday I had a chance to chat with the owner of Green Grocer in Windsor. He butchers whole beasts and makes his own charcuterie. he mentioned that he has offered some butchering classes. Maybe you can talk him into teaching something about curing meats. The market/cafe is only a few months old and he seems to be quite flexible and interested in customer ideas.

            1. j
              jamrosen RE: nmiller8 Mar 10, 2009 11:39 AM

              I'm in the process of trying to set up a series of workshops on curing, butchery, and charcuterie, working with some top professionals in the local area. I head up a local meat buying club (The Meat Club) in Berkeley, and we've been working on putting something together. If you'd like, I could add one or more of you to our mailing list and give you updates on how this shakes out. You can reach me at: meatclubpresident@yahoo.com. Also, let me know if you have interested in buying shares of locally raised meat (we have members in Berkeley, Oakland, and SF, and get our meat from Marin and Mendocino). Jamie Rosen

              1. Robert Lauriston RE: nmiller8 Mar 10, 2009 11:48 AM

                You know about the Meet Your Meet series?


                The Cavallo Point Cooking School meat workshop with Taylor and Toponia from Fatted Calf was postponed.


                1. r
                  rachel12 RE: nmiller8 Mar 10, 2009 11:53 AM

                  You could try interning at shop/restaurant that you respect.

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