Last call for the COFA smoking class May 29th, 9:00 AM to 12:00 PM
In this class, you will learn how to smoke, pork belly, pork loin, duck, and pork steaks, so you'll be able to sample freshly smoked bacon, Canadian bacon, duck bacon, and tasso ham.
The demo's will be on the following:
How to make a cure, including how to make garlic salt
How to season meat for a cure
How to set up a smoker
Times, temperatures, and thermometers
Breaking down a chicken for smoking.
Will loves talking about his favorite ways of preserving food -- pickling. He'll have some okra pickles we can try, and I think they'll be awesome. We will cover brine strength, sanitization, vessels, etc.
We will cover the basics of what kind of wood chips to buy when you go to the BBQ store. We will also cover propane and electric smokers. There is a few seats available, sign up now!
For more information, you can call Mike at 303.880.9878
To register for this event you can go to the link below and sign up: