Learn How to Cure and Cold Smoke Meats, Fish and Cheese

Back By Popular Demand!


Many of you have had the opportunity to sample Leon’s homemade German-style dry sausage, also known as “man candy.”  This family recipe has been passed down through the generations and hails from northern Germany.  This sausage is cold smoked for six to eight weeks resulting in a perfectly cured meat that needs no refrigeration, thus making it great for hiking, or camping.  It is highly popular with 6-12 year old kids who consume astonishing quantities in short periods of time.  It’s also popular with adults who scheme how to hide it from their spouses (it’s true).  Scheme no more!  Leon is sharing this recipe and others in his meat curing class.  You’ll learn how to cure hams, bacon, and other meats without the use of nitrates and brine, smoke and dry fish.

When: Saturdays, January 14, 21 or 28, 12-3 p.m. All classes will cover the same topics, so pick one day unless you really like hanging out with him.

Where:  Yourganic Farm, in the shop.  The shop does have a wood-stove, but it is not insulated.  Wear warm clothes.

Cost: $50 per class

Call to sign up!  961-5452. Space is limited.