Sausage Making 101
Sausage Making 101 at La Cocina,
Saturday May 30th and Sunday June 7th
The class costs is $70 and includes 5 pounds of different styles of sausages that you hand made and get to take home. We will focus on grinding the meat, mixing the meat and stuffing the meat. We will also discuss cooking methods and all the vital steps that go into a properly emulsified sausage.
There will be Chicharrones, hot dogs and beverages available during the class.
The 3 hour class will start promptly at 10 am.
Aprons, towels and a knife per person will be supplied during the class. If you have a knife or knives you are comfortable with and love to use, please bring them with you. We will be in a professional kitchen so please wear flat shoes and the appropriate attire. Full participation is recommended, if you only want to watch and ask questions you are welcome too.
RSVP here
Come with questions and prepared to get dirty!
Whole Pig Butcher Class
Whole Pig Butcher Class at La Cocina,
Sunday May 24th
Hands on whole animal butcher class with a demo from me and I will walk you through the butcher process.
Included with the class fee of $75 is 7-8 pounds of pig that is yours to take home and you helped butcher. The 3 hour class will start promptly at 3 pm.
There will be Chicharrones, carnitas and beverages available during the class.
The three-hour class will start at 3 pm and run until 6 pm.
Aprons, towels and a knife per person will be supplied during the class. If you have a knife or knives you are comfortable with and love to use, please bring them with you. We will be in a professional kitchen so please wear flat shoes and the appropriate attire. Full participation is recommended, if you only want to watch and ask questions you are welcome too.
RSVP here
Come with questions and prepared to get dirty!
Thanks, Ryan Farr
Picnic shoulder -- Upper part of the shoulder, right behind the neck
55% salt, 45% sugar, chili, Madras curry, Sichuan peppercorns, garlic
Mix the dry cure mix
Rub and massage the meat
Suck and Save, leaving almost all the cure behind. Cure for 10-14 days.
Salted beef bung
Soak bung for 72 hours
Clean and rinse out bung
Check for leaks
Firmer to touch and apparent water loss
Remove from bag
Bung and shoulder
Put shoulder into bung
Tie shoulder nice and tight. Once tied, make small pricks with a needle to remove air pockets.
Hang in 60°F fridge with RH of 60-70%
Dry for 4-7 weeks 'till solid to touch, no squishy give
Nice and dry on the outside, firm and moist in the middle. (Yes those are cured rabbit faces in the background.)
Slice nice and thin
Sliced, spiced pork shoulder
