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Meat Curing By Chef Jimmy Cheang
Learning the art of meat preservation techniques.
Meat Curing aka Charcuterie—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying.
One of the characteristics of charcuterie recipes is its use of forcemeat. But familiar smoked or cured meats such as ham and bacon are technically within the purview of charcuterie.
This will be a partial demonstration and hands-on class due to the nature of preparing charcuterie dishes. Participants will learn the following:
- Sausage without casing
- Pork Rillons
- Beef Jerky
- Smoked Fish Rillettes
- Tomato Confit
- Plating Charcuterie for a part
The participants will get to taste these artisan dishes and other items from a charcuterie board for lunch.
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