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 Charcuterie Series

Smith's Log Smokehouse
Register for MOFGA Charcuterie Series

Join Andy Smith of Smith's Smokehouse and delve into the basics of charcuterie through a series of four workshops. First learn how you can get started creating your own charcuterie goods, and potential business, and then dig deep into a variety of curing processes, including bacon, bresaola, beef jerky and more!

Tuesday, January 16, 2018, 10 a.m. to 2 p.m.
    •    Introduction to the course
    •    How Smith's Smokehouse got started
    •    How you can get started – now!
    •    Curing meats, curing salts, cultures and what they do
    •    Curing times for different meats
    •    Curing muscle meats: Bacon-Pancetta-Pate'
    •    We're going to actually put bacon and bresaola into cure
Tuesday, January 23, 2018, 10 a.m. to 2 p.m.
    •    Take bacon out of cure and smoke
    •    Check on bresaola
    •    Smoking hot or cold
    •    Building a smokehouse
    •    Fire a real smokehouse and smoke some cheese
    •    Making beef jerky

Tuesday, January 30, 2018, 10 a.m. to 2 p.m.
    •    Cut bacon and taste
    •    Check on bresaola
    •    Making all types of sausage
    •    What is HACCP
    •    Food born pathogens
    •    Measuring devices
Tuesday, February 6, 2018, 10 a.m. to 2 p.m.
    •    Preservation of your products
    •    Uses of cured products
    •    Re-cap of this course
    •    Prepared lunch for all
    •    Final check of our bresaola

Don't forget to register for this course, we only have 10 spots available. The complete series is $350 for MOFGA members and $400 for non-members. Each workshop will take place at Smith's Smokehouse, and all but the last course will be a bring your own lunch setting. If you have any questions email Anna Mueller at


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