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This is Meredith Leigh's flagship charcuterie course- a step by step immersion into curing the whole hog. From bacon to sausage to salami to koji charcuterie, it's all here, intertwined with insights on ethical sourcing, sustainable production, fresh cookery, vegetable fermentation to accompany, and creative flavor pairing. Tailored to any skill level, this course will be useful to the beginner as well as the professional chef. Combining traditional technique with modern culinary adaptations, this course is a one-of-a-kind intensive that will have you curing meat confidently and safely in the home kitchen. With additional modules and bonus material with Meredith to be continually added at no additional cost, it's also the best bang for your buck in terms of accessing the ever expanding knowledge base.
This is by far THE MOST comprehensive and personable online charcuterie course available, and your enrollment earns you membership into ongoing content from Meredith. Your enrollment never expires, and you will receive updates when new content is added.
Ready to join the family?
Whole animal butchery (focus on the hog, with discussion and application to other species)
History and Purpose of Charcuterie both culturally, in food systems, and in the diet
Food safety fundamentals for charcuterie production
Sausage making, salami making, suspensions (such as bologna), and making pâtés
Dry curing of meat
How fermentation and curing works across the culinary spectrum, and how these processes layer and combine in charcuterie production
Creating climate controlled curing chambers for fermentation and drying
Koji charcuterie for both whole muscle and sausage fermentation
Making confit, rilletes, and terrines
How to Smoke Meats, What woods to use for smoking, and how to build a smoker
Welcome to the Course!
FREE PREVIEWIntroducing Meredith Leigh
Why Whole Animal Butchery Is Important
Food Safety
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
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
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
Recipes and Techniques for Making Pâtés
Welcome to Make Pâté en Croute
Making the Pastry Dough for Pâté en Croute
Pâté Recipe
Pâté en Croute: Finishing Touches
More Resources for You!
Recipe and Technique for Homemade Bologna
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
Semi-Dry Sausages
FREE PREVIEWSemi-Dry Sausages Equipment List
FREE PREVIEWWhat Are Semi-Dry Sausages?
Where do Semi-Dry Sausages Come From?
Soujouk Recipe
Lebanon Bologna: An Introduction
Lebanon Bologna Recipe
Nem Chua Recipe
Preparing Pork Skins for Pork Rinds & Sausages
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
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
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
Introduction to Confit and Rillettes
Applying Cures & Rubs to Confit & Rillettes
Prep for Cooking Confit & Rillettes
Finishing & Storing Confit & Rillettes
More Resources for You
5 Prep Ingredients_terrine
6 Assembling the Terrine
See the latest addition to the Course:
Just Added! Meredith has produced a module on making Semi-Dry Sausages. These are the most beloved sausages worldwide because they combine the genius of fermentation and sometimes smoking to pair preservation with the convenience of quicker turnaround times. This course includes 3 new recipes!
For existing members, just navigate to the Sausage Making Chapter to find the new videos.
Instructor Bio:
Meredith Leigh
mereleighfood@gmail.com
June 29th, 2021 | 10 minute read
