Course curriculum

  • 01

    Welcome to the course!

  • 02

    Hog Butchery

    • Tools for Home Butchery

    • Mindful Slaughter Overview and Important Butchery Vocabulary Terms

    • PRIMAL CUTS - Removing the Pork Shoulder Primal

    • PRIMAL CUTS - Removing the Pork Ham Primal

    • PRIMAL CUTS - Removing the Pork Loin and Belly Primals

    • SUBPRIMAL & CURING CUTS - Pork Belly Butchery

    • SUBPRIMAL & CURING CUTS - Pork Loin Butchery

    • SUBPRIMAL & CURING CUTS - Pork Shoulder Butchery

    • SUBPRIMAL & CURING CUTS - Pork Ham Butchery

    • Hog Butchery Review & Bonus Recipe

  • 03

    How to Dry Cure Meats

    • Dry Curing Meats: The Role of Salt & Equilibrium

    • How to Use Curing Salts

    • How to Make Bacon

    • How to Make Pancetta

    • How to Make Lonza

    • How to Trim the Coppa

    • How to Make Coppa or Capicola

    • Hanging Cured Meats for Aging

  • 04

    Making Sausages

    • How to Make Sausage: Recipe & Ingredients

    • Sausage Making Equipment and Processing Principles

    • How to Grind Meat for Sausage

    • Casings for Sausage Making

    • How to Stuff Sausage

    • How to Make Sausage Links

    • Sausage Making Review

  • 05

    Making Pâté

    • Recipes and Techniques for Making Pâtés

  • 06

    Making Bologna

    • Recipe and Technique for Homemade Bologna

  • 07

    Making Fermented Sausages (Salami)

    • How to Make Fermented Sausage: Recipe & Ingredients

    • Grinding Meat for Salami

    • What are Salami Starter Cultures?

    • How to Stuff Salami

    • Making Fermented Sausages: How to Prepare for Hanging

    • Applying Mold to Salami

    • How to Label Salamis

    • How to Ferment and Dry Salami

    • Making Fermented Sausage: Review and Troubleshooting

    • More Resources for You

  • 08

    How Fermentation & Curing Works

    • The Science of Culinary Fermentation

    • Tools & Conditions for Fermentation and Curing

    • Incubators for Fermentation and Curing

    • Lacto Fermentation: How to Make Sauerkraut and Herbal Salts

    • How to Make Kombucha and Wild Sodas

    • More Resources for You

  • 09

    What is Koji Charcuterie

    • What is Koji?

    • How to Grow Koji Whole Muscle Charcuterie

    • What is Shio-Koji and Amazake

    • How to Use Shio & Amazake in Whole Muscle Charcuterie

    • How to Make Koji Salami

    • How to Make Miso

    • How to Make Meatso

    • How to Make Garums

    • More Resources for You

  • 10

    How to Smoke Meats

    • Introduction to Smoking Meats

    • Types of Wood Smoke for Cooking

    • How to Smoke Meats : Fire 101

    • How to Smoke Meats: Fuels 101

    • How to Design a Meat Smoker

    • Homemade Cold Smoker for Meat + Bonus Recipe

    • Homemade Warm Smoke for Meat: Terra Cotta Smoker

    • How to Hot Smoke Meats

    • Homemade File Cabinet Smoker

    • More Resources for You

  • 11

    How to Make Confit, Rillettes

    • Introduction to Confit and Rillettes

    • Applying Cures & Rubs to Confit & Rillettes

    • Prep for Cooking Confit & Rillettes

    • Finishing & Storing Confit & Rillettes

    • More Resources for You

  • 12

    How to Make a Terrine

    • 5 Prep Ingredients_terrine

    • 6 Assembling the Terrine

Instructor(s)

Instructor Bio:

Hi! I'm Meredith. I've been working in food and farming for over 20 years, working to de-fragment and co-recreate the food system. When I started fermenting, it brought everything that I love and believe about working with plants, animals and the soil full circle to working with food in the kitchen. My favorite thing about fermentation is that it allows anyone anywhere in the world to harness the patterns of nature that drive life, giving people a super accessible window into the elemental vitality of the earth that both inspires us to live consciously and to hope for the future. I love teaching about fermentation because I get to carry that message, and empower people to take back their food and their health. My specialty is fermented meat products, but I also enjoy making veggie ferments, miso, and non-alcoholic fermented beverages. I'd say my biggest fermentation fail was the time I tried to ferment an entire sheep's stomach. Actually, the jury is still out on that one. I think it is still in my cellar somewhere... Anyway, I can't wait to share fermentation projects with you, and learn from you in turn! You can reach me at mereleighfood@gmail.com

Meredith Leigh