Charcuterie ~ Curing Your Own Meat Products

  • January 26, 2014 · 1:00 PM
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Part of being self-sufficient is knowing how to "put things by", whether that means canning produce and jams, root cellaring, freezing, pickling or curing. This meetup will focus on preserving meat in various ways ~ as sausage, smoked meats, pickled or cured cuts.
Methods will be demonstrated, with tastings from previously-made charcuterie. Recipes provided to take home.
*** Please message me with any questions or requests for this meetup and let me know if you have ingredients or expertise you can share. ***

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  • Jimisdown

    Gayle you had it all ready and was happy to help where I could, good job!

    January 27, 2014

  • leigh g.

    Had a great time. I am delighted with how our little network is growing

    January 27, 2014

  • Janice

    Gayle did a terrific, well thought out presentation. It was interesting to learn some new techniques. Thank you, Gayle !

    1 · January 26, 2014

  • Tiffany A.

    Fun! Fun! What a wonderful time learning and hanging out! Thank you Gayle! We look forward to exploring curing meat.

    January 26, 2014

  • Michelle W.

    It was a very great meeting very informative & well presented. the people were very friendly too.

    1 · January 26, 2014

  • Tiffany C.

    I have to go pick up a rabbit today, and won't be able to make the meetup :(

    January 26, 2014

  • donny

    Wonderful Janet, I can bring a lb. of garlic to you on the 26th, or if you like, we can set something up this Tuesday, I'll be in town that day as well.

    January 18, 2014

  • Janet

    Would love to buy a lb of garlic.

    January 18, 2014

  • Janice

    Terrific topic. Maybe in the process, I will learn how to use the grinder on my Kitchen Aid mixer. :)

    January 6, 2014

  • Celeste W.

    Sounds interesting. I also raise rabbits, chickens and goats. Have done pigs in the past. I also have a kitchen aid grinder stuffer if you want me to bring that.

    Life is crazy right now can you put me down as tentative? I put it on the calendar.

    December 19, 2013

  • garth

    I likely have some pork that I can bring. Or some extremely lean ground beef. Also, lots of pork fat that's been in the freezer longer than is ideal. There is also a sausage stuffer and a pretty good meat grinder I can bring. And a slicer if needed.

    December 14, 2013

  • donny

    Sounds like a good time! Yes, I do have some experience. I have raised pigs many times and have done the whole deed from wieners to finished pig, slaughter, cut and wrap. Our favorites are making sausage and bacon.

    I'm sure you have your favorite recipes and all, but if you want or need something, please let me know. One of our major ingredients in our sausage is our own hard neck garlic, which I have been growing from the same seed for 24yrs. I still have a good supply (pounds) of this amazing variety if anyone is looking for some for flavor and health. I sell it for $10.00/lbs. If you need some, support this local grower. I will bring some to show off and share as well.

    Should I bring a knife? I could do a 5 min. sharping thing using stone and steel for anyone that is interested?

    December 10, 2013

    • GAYLE N.

      The knife demo would be GREAT! And I'd love to buy a lb. of hard neck garlic. I won't have my own until next year! I'll email you on some other things, Donny.

      December 11, 2013

    • A former member
      A former member

      Is that your ad I see on Craigslist? I've almost called multiple times! I think I will be calling soon now that I know you from here!

      December 12, 2013

  • donny

    Cool... I'll come prepared to do a short little knife sharping thing.

    But that will not be till the 26th of next month, so Gayle, if you want the garlic before then give me a call [masked]) and we can set something up. I come into town (oly) on Tuesdays to do errands and "push" my produce.

    December 11, 2013

  • Tiffany C.

    I raise rabbits for meat, and I could bring one or two processed rabbits (skinned, gutted, head & feet removed). I'd be very interested in the knife sharpening demo.

    December 10, 2013

    • GAYLE N.

      Wonderful! I'll email you on some more info.

      1 · December 11, 2013

  • Anna

    Fabulous! What an awesome idea for a MeetUp :D I have a mediocre but functional grinder, possibly a stuffer, and I am pretty quick at dismembering/boning/butchering larger pieces.

    1 · December 9, 2013

  • Anna

    Fabulous! What an awesome idea for a MeetUp :D

    1 · December 9, 2013

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