CEE DUB'S IDAHO MEAT PROCESSING CLINIC - APRIL 28-30, 2017 - ONE PERSON

More Views

CEE DUB'S IDAHO MEAT PROCESSING CLINIC - APRIL 28-30, 2017 - ONE PERSON
$250.00

Availability: In stock

NEW PRODUCT - By popular demand on April 28-30, 2017, Cee Dub will teach a clinic devoted to meat processing at Star, Idaho. LIMITED TO 6 PARTICIPANTS - Over the two and a half days of the clinic, Cee Dub will share his personal and professional experiences of processing meat and making sausage. The clinic features both demonstrations and actual hands-on experience designed to develop skills and confidence. The class will kick off with the history of sausage making, discussion about which cuts of meat to choose, and a review of equipment for the home sausage maker. Folks will taste-test homemade sausage versus store-bought sausage, and discuss the health aspects of making custom sausage by controlling fat and salt content. Discussion topics will 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 and prep meat for 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 prep, brine, and/or smoke 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 and eaten as part of the clinic. Twisting links and packaging of the product will be covered as well. Motels are available within 30 minutes. All meals will be provided starting Friday morning with coffee and donuts when class begins. Friday & Saturday, April 28-29, classes are from 8:30 am-5:00 pm. Sunday, April 30, class from 8:00-12:00 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. Meals will be provided, but participants will be responsible for drinks and/or beverages. REGISTER EARLY!

Description

Details

On April 28-20, 2017, Cee Dub will teach a clinic devoted to meat processing at Star, Idaho. LIMITED TO 6 PARTICIPANTS - Over the two and a half days of the clinic, Cee Dub will share his personal and professional experiences of processing meat and making sausage. The clinic features both demonstrations and actual hands-on experience designed to develop skills and confidence. The class will kick off with the history of sausage making, discussion about which cuts of meat to choose, and a review of equipment for the home sausage maker. Folks will taste-test homemade sausage versus store-bought sausage, and discuss the health aspects of making custom sausage by controlling fat and salt content. Discussion topics will 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 and prep meat for 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 prep, brine, and/or smoke 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 and eaten as part of the clinic. Twisting links and packaging of the product will be covered as well. Motels are available within 30 minutes. All meals will be provided starting Friday morning with coffee and donuts when class begins. Friday & Saturday, April 28-30, classes are from 8:30 am-5:00 pm. Sunday, April 30, class from 8:00-12:00 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. Meals will be provided, but participants will be responsible for drinks and/or beverages. REGISTER EARLY!
Reviews

Product Tags

Use spaces to separate tags. Use single quotes (') for phrases.