Semi-dry sausages are some of the most celebrated sausages in the world, combining flavor and preservation from fermentation and smoking with fast and approachable processing. Learn how to make them with Author and Butcher Meredith Leigh.
Koji CharcuterieCourse5.0 average rating (2 reviews)
Koji charcuterie uses the mold Aspergillus oryzae to enhance flavor and texture, and to accelerate curing and aging. This course will show you how to use koji and it's secondary ferments to take meat curing to the next level.
Smoking MeatsCourse5.0 average rating (1 review)
Learn how to smoke meats with author, butcher and activist Meredith Leigh. This course covers fire maintenance, wood smoke science, how to build a meat smoker, and includes recipes to use with cold smoke, warm smoke, and hot smoke applications.
How to Make GarumCourse5.0 average rating (1 review)
Learn to make garums like fish sauce out of any protein source with author and butcher Meredith Leigh. Recipe for bone marrow garum included.
Make Your Own fermented Charcuterie BoardBundle
Have you ever dreamed of making everything on your party platters or cheese and charcuterie boards? This is your opportunity to learn simple cheesemaking, simple fermented sausages and how to ferment vegetables which are all the skills you need.
Both Miso Classes for one low priceBundle
Enjoy both of our miso courses together. You will learn the basics of traditional miso and then how to riff on these to turn anything into a delicious fermented flavor paste.