Course curriculum

  • 02

    Before you Start...

    • Food Safety

  • 03

    Fresh Sausage: The Fundamentals

    • 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

  • 04

    How to Make Pâté

    • Recipes and Techniques for Making Pâtés

  • 05

    How to Make Bologna

    • Copy of Recipe and Technique for Homemade Bologna

  • 06

    How to Make Fermented Sausage or 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

  • 07

    Next Steps...

    • More Resources for You

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