Portland Meat Collective - Classes

Discussion in 'Oregon Members' started by smokin - k, Jan 17, 2012.

  1. smokin - k

    smokin - k Meat Mopper

    Just thought I would share with all my Oregon friends this link. My wife signed me up for the sausage making class (birthday present). Even though I have made a few sausages with the help of this forum I am super excited to see what I can learn from these guys in a class setting. They also have classes on butchering hogs and such... FYI... Happy Smoking, Smokin - K

     http://www.pdxmeat.com/

    Date: February 11, 2012

    Time: 10am - 1pm

    Location: TBA

    Cost: $125

    Class Size: Limited to 10 people

    Register: [email protected]

    Learn the art of preparing merguez and chorizo,florentines and weisswurst. Eat Oregon First’s meat maven Tray Satterfield and French-trained Camas Davis teach students how to make their own sausage: from selecting the right meat and trimming the appropriate muscle groups, to grinding, flavoring, and stuffing their sausage of choice. Students will go home with more than enough links for their frying pans and freezers.

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  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    That sounds like it will be a great time. Can't wait to hear how it goes.
     
  3. smokin - k

    smokin - k Meat Mopper

    So I went to the class on Saturday and we had three sausages to make (chorizo, spicy italian and one other that I can't remember). Most people had never touched a sausage stuffer before so it was fun watching people get the hang of things. Not that I'm that proficient but I tried to assist without coming off like a know it all. I learned a couple of helpful stuffing tips as far as putting your hand under the tube and pinching the casing with your thumb and fore finger so you can see the sausage feed through the tube and get a better eye on things. Also I always tied the end when I was done with a run (prior to twisting). The way they taught us is to fill the entire casing leaving the end open. Then start pinching and twisting your links. As you move your way toward the open end if you stuffed the sausage too tight you can always milk the meat down and out the open end (giving you the room you need for twisting and such). They also recommended using the picnic part of the front leg for sausage and then adding back fat if its too lean. All in all it was a ton of fun! I met some great people and will probably reconnect with a few for different projects. One guy learned I have a nice meat slicer and is excited to bring his freshly made bacon to my house for slicing. The class was a little pricey but we were able to bring home a good size bag of sausage (all three types) plus we ate the sausages we made while enjoying some wines from the wine shop next door. I would give it a 5 star rating! I'm trying to talk a chef friend of mine into helping teach a class on dry aging sausage and such. Happy Smoking, Smokin - K

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