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Meat School 2016: Classes at Smoking Goose

A new year of Meat School is in session! This spring, participants can explore specific special interests in butchering and charcuterie....

December 16, 2015

Meat School 2016: Classes at Smoking Goose

A new year of Meat School is in session!

This spring, participants can explore specific special interests in butchering and charcuterie. Those who attend each of the three Spring '16 classes get a FREE PASS to the Meat School Graduation Party and whole hog butchering workshop on April 21, 2016!

We Be Jamon: Whole Muscle Curing, Trussing, and Drying
Thursday, January 21, 6:00pm
If prosciutto, jamon, coppa, culatello, and the like are your jam, this class is for you. Learn the knife skills needed for shaping these whole muscles + recipes and proportions for spicing and curing. Trussing techniques + drying time and environments make this a start-to-finish dry curing class.

Reservations required: click here to register. $125 per person includes instruction, behind-the-scenes tour, private tasting, and lotsa meat treats to take home. Dress the part as we'll provide your butcher's uniform plus your very own Smoking Goose Butcher's Hat.


Just *Encased:* Salumi Formulation, Stuffing, Trussing, and Fermentation
Thursday, February 25, 6:00pm
Salame, salumi, salami: learn the entire process from grinding and seasoning to stuffing, tying, and fermenting. Get the inside scoop on working with fermenting cultures and aging environments. Experience how different types of protein (pork, lamb, elk, game) impact recipes, aging techniques, and flavor profiles.

Reservations required: click here to register. $125 per person includes instruction, behind-the-scenes tour, private tasting, and lotsa meat treats to take home. Dress the part as we'll provide your butcher's uniform plus your very own Smoking Goose Butcher's Hat.


Full-on Forcemeat: Start-to-Finish Sausage and Pates
Thursday, March 24, 6:00pm

Master the skills and recipe ratios for sausages and pates from classic to modern. From cutting, blending, and working with natural casings to pate formulations, pan linings, ingredient layering, and cooking, participants will leave class with the experience to prepare their own meat treats and riff on their own recipes.

Reservations required: click here to register. $125 per person includes instruction, behind-the-scenes tour, private tasting, and lotsa meat treats to take home. Dress the part as we'll provide your butcher's uniform plus your very own Smoking Goose Butcher's Hat.


Remember, attend each of these three Spring '16 classes get a FREE PASS to the Meat School Graduation Party and whole hog butchering workshop on April 21, 2016!

The fine print: $50 deposit per class and per participant is due at registration. This nonrefundable and nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? 
While the registration deposit is nonrefundable and cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

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