CEE DUB'S McKINLEY SPRINGS WINERY MEAT PROCESSING CLINIC - MARCH 23-25, 2018 - ONE PERSON

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CEE DUB'S McKINLEY SPRINGS WINERY MEAT PROCESSING CLINIC - MARCH 23-25, 2018 - ONE PERSON
$275.00

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NEW PRODUCT - SPECIAL PRICE UNTIL 2018 - WHEN: March 23-25, 2018. WHERE: McKinley Springs Winery, 1201 Alderdale Road, Prosser, Washington. LIMITED TO TWELVE PARTICIPANTS - The clinic features both demonstrations and actual hands-on experience designed to develop skills and increase confidence. Cee Dub's second Meat Processing Clinic starts with a butchering demonstration. Cee Dub shares his personal and professional experiences in breaking down a whole hog into what's known as the primal cuts. Cee Dub will relate the anatomical similarities between domestic animals and game animals to maximize yield from any given carcass. Meat from the carcass will either be processed by participants or cooked as part of meals served at the clinic. Along with a class handout, Cee Dub's presentation covering basic sausage, cuts of meat to choose, and a review of equipment for the home sausage maker precedes the 'hands-on' portion of the clinic. Participants will taste test homemade sausage versus store bought sausage, and discuss the health aspects of making one’s own custom sausage by controlling fat and salt content. Discussion topics will also include nitrates versus nitrites, curing salts, and the distinction between fresh and cured sausages. In the hands-on component of the clinic, participants will learn techniques to cut meat/prep meat which results in easier grinding and more pleasing presentation of the final product. In addition to seasoning/grinding bulk sausage, participants will also grind and stuff a variety of sausages in both natural and collagen casings: Smoked Summer Sausage, Bratwurst, Cheddar Jalapeno Bratwurst, Sweet and/or Spicy Italian Sausage, and Cee Dub's Breakfast Sausage. Seasonings used in the clinic will include both commercially available mixes and seasoning mixes made on site from ingredients. Due to the time required to brine Corned Beef, Pastrami, and Bacon, Cee Dub will demonstrate how to prepare and brine these products. He will bring previously brined corned beef which will be the center piece for one of the evening meals; and, previously brined bacon and pastrami that will be smoked as part of the clinic. Twisting links and packaging of the product will be covered as well. FACILITIES: Dry RV camping is available on site or campsites are available at Crow Butte Park about a 20 minute drive from the winery. Motels are also available in Prosser about 30 minutes away. All meals will be provided starting Friday morning with coffee and donuts when class begins. SCHEDULE: Arrive at winery Thursday afternoon through evening. Friday & Saturday 8:30 am – 5:00 pm. Sunday 8:00 am - 12:00 noon. All sausage made at the clinic and not eaten as part of a meal will be packaged and divided among the participants so please bring a small cooler. All participants will be responsible for all drinks and beverages. REGISTER EARLY AS SPACE IS LIMITED! SPECIAL PRICE UNTIL 2018!

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WHEN: March 23-25, 2018. WHERE: McKinley Springs Winery, 1201 Alderdale Road, Prosser, Washington. LIMITED TO TWELVE PARTICIPANTS - The clinic features both demonstrations and actual hands-on experience designed to develop skills and increase confidence. Cee Dub's second Meat Processing Clinic starts with a butchering demonstration. Cee Dub shares his personal and professional experiences in breaking down a whole hog into what's known as the primal cuts. Cee Dub will relate the anatomical similarities between domestic animals and game animals to maximize yield from any given carcass. Meat from the carcass will either be processed by participants or cooked as part of meals served at the clinic. Along with a class handout, Cee Dub's presentation covering basic sausage, cuts of meat to choose, and a review of equipment for the home sausage maker precedes the 'hands-on' portion of the clinic. Participants will taste test homemade sausage versus store bought sausage, and discuss the health aspects of making one’s own custom sausage by controlling fat and salt content. Discussion topics will also include nitrates versus nitrites, curing salts, and the distinction between fresh and cured sausages. In the hands-on component of the clinic, participants will learn techniques to cut meat/prep meat which results in easier grinding and more pleasing presentation of the final product. In addition to seasoning/grinding bulk sausage, participants will also grind and stuff a variety of sausages in both natural and collagen casings: Smoked Summer Sausage, Bratwurst, Cheddar Jalapeno Bratwurst, Sweet and/or Spicy Italian Sausage, and Cee Dub's Breakfast Sausage. Seasonings used in the clinic will include both commercially available mixes and seasoning mixes made on site from ingredients. Due to the time required to brine Corned Beef, Pastrami, and Bacon, Cee Dub will demonstrate how to prepare and brine these products. He will bring previously brined corned beef which will be the center piece for one of the evening meals; and, previously brined bacon and pastrami that will be smoked as part of the clinic. Twisting links and packaging of the product will be covered as well. FACILITIES: Dry RV camping is available on site or campsites are available at Crow Butte Park about a 20 minute drive from the winery. Motels are also available in Prosser about 30 minutes away. All meals will be provided starting Friday morning with coffee and donuts when class begins. SCHEDULE: Arrive at winery Thursday afternoon through evening. Friday & Saturday 8:30 am – 5:00 pm. Sunday 8:00 am - 12:00 noon. All sausage made at the clinic and not eaten as part of a meal will be packaged and divided among the participants so please bring a small cooler. All participants will be responsible for all drinks and beverages. REGISTER EARLY AS SPACE IS LIMITED! SPECIAL PRICE UNTIL 2018!
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