2 replies to this topic

[JaneMC]

I looked (I hope I didn't skip anything) for classes around MO. area and came up with zero.

I live in the St. Louis area and willing to drive....how far I don't know. IL. not out of the question.

At this time I'm looking for a sausage making class. Yes, that would also be all types. Does anyone have any idea on where? I have found one in CA. use to be one in WA but they are out of business.

Thank you for your help,

Jane

[ronnie_suburban]

Jane,

Check out the book Charcuturie by Michael Ruhlman and Brian Polcyn and these 2 threads:

Cooking with Ruhlman & Polcyn's "Charcuterie", 2008-Present

Cooking & Curing from "Charcuterie": 2005-08, sausages, terrines, cured meats

all of which should eliminate the need for a class . . . at least in the short-term.

=R=

[JaneMC]

Ronnie,

I have had the book...it's great. I have also bought about 4 maybe more others on the subject. The "Charcuterie" form is the reason I wanted to become a member. Fabulous group.

But I have had my share of failures....a few of them to keep the numbers down.

I should post a question or two on the form. I also know everyone is so much more advance then myself. I know, I know no such thing as a stupid question. Well I think I can come up with my share! With only 1 day off a week, I'm afraid of reasking the same question (s). I just don't have the time to go through the form again. Even though I must say, the index has helped.

Have bought a wine fridge (thanks to Chris for the suggestion), the sausage stuffer, the grinder that everyone loves (I don't buy any pre-ground meat now), books, casings and so on. I do need a smoker! I have found a farm that will sell me pork belly.

I'm wanting to have success more often then not.

Thank You,

Jane