Here’s a little hint: On just about every page but our homepage, if you move your eyes to the right of the screen and scroll down, all of our currently scheduled classes appear in the right hand column! We know, it’s a little hard to find. We’re working on building a whole new website that will make it easier on you! We promise. But for now, just move your eyes to the right hand column and there are all our classes!
If a currently scheduled class that you are interested in attending is sold out, email us at info at pdxmeat.com and let us know that you would like to be put on the wait list for that class. If someone drops out we’ll give you the spot! We do not, however, keep waitlists for classes that are not yet scheduled. We will be announcing our spring schedule at the beginning of March 2014.
Grilling season is almost here! Come learn the art of preparing French, German, Spanish, and Italian-style links, among many other varieties, with Mary Kay Gehring, former owner of Viande Meats (now Chop butchery). Students will learn how to select the right meat and trimmings from the appropriate muscle groups, and how to grind, flavor and stuff their sausage of choice. At the end of this hands-on class, students will go home with more than enough links for their frying pans and freezers, plus recipes.
For this intermediate class, Eric Finley of Chop Butchery will teach the art of salami. Students must have at least some prior experience with making sausage or salami (even if it didn’t go all that well!). Students will learn how to properly cut and grind meat and fat for salami and how to spice appropriately. They’ll also learn about necessary curing and fermentation agents, food safety, and how to ensure an appropriate home curing environment. They’ll each get to case their own salamis to take home and cure. IMPORTANT NOTE: Students will be going home after class with cased salami that is ready to ferment and then hang. If you want to sign up for this class, please make sure you have an appropriate environment to hang your salami in. If you have questions about this, email us!