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Fundamentals Smoked Meat 10/16/2014

Learn how to properly smoke and curing to make your meats the juiciest its ever been.  Chef  Jeff will demonstrate how to use various SIMPLE methods of curing, pellicle formation, rubs, and the different types of woods used. After this class, smoking meat will never be the same.  Learn pro secrets on how to not dry out your pork chops, pork roasts, beef briskets, pork loins, turkeys and chicken.  You will take home brine recipes and Denville Meat Shop's Signature rub that will take the thinking out of your smoking adventure.  Also, our chef will prepare Smoked Chicken adn Smoked Brisket for dinner.  BYO so Bring some wine/beer, all your cooking questions and enjoy the class!!!

 

Class cost is $45.00 which includes lesson and dinner

Class time is 7:30pm

 

Date: 10/16/2014

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