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Home Smoked Meats 101: Fish, Bacon, Sausage and Brisket
Thursday | April 27, 2017 | 6:30 pm
Location in Berkeley, CA
Cooks have smoked meats ever since our wise ancestors discovered that the meat and fish hanging closer to the fire lasted longer and tasted better. In this class, we’ll explore the art and science of hot and cold smoking. We will cover different ways to successfully smoke foods at home, how to source food locally, and how to assemble a low cost home smoking system. We will look at how to prepare and taste several smoked meats, and even smoked salt, doing the important parts of the process hands-on. Students will take home a sampling of items prepared in class, recipes and a resources list.Visit Event Website >>