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Meat Preservation: The Basics and Beyond   

In this class, students will revisit time-honored skills that have fallen out of daily use and learn important lessons about how meats have been preserved in the past so they can enjoy quality home-processed meats in the future. Through both hands-on participation and demonstration, students will cover a wide variety of skills and products, including rendering lard, canning meats and stock, dehydrating and drying meats, preparing chicken confit, and smoking bone-in meats and sausage, whole muscle meats, and cured fish. The class will also cover freezing, brining, and curing a variety of meats as well. Students will take home a basketful of samples and the knowledge to tackle meat preservation in their home kitchens. 

There is a materials fee of $95-$135 payable to the instructor during class. Please bring cash or check.

Required Tools

  • Cooler to bring home your meats (about 10lbs)
  • Apron
  • Short sleeve shirts

Optional Tools

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course to try and show others. 
 

 

  • Meat Preservation: The Basics and Beyond
    3/28/2025 - 3/30/2025
  • Tuition:  $315.00

  • Materials Fee:  $0.00 - payable at registration

  • Instructor:  Jay DeCoux, Eric Edgin

  • Capacity Remaining:  3

     

     

  • Dates:  3/28/2025 - 3/30/2025

  • Times:  9am-5pm each day

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