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Meat Preservation Part I: Lard, Jerky, and Basic Curing

Event Details

Meat Preservation Part I:  Lard, Jerky, and Basic Curing

Time: December 1, 2012 from 10am to 11:30am
Location: Sea of Green Hydroponics - Tempe
Street: 1301 E University Dr, Suite 101
City/Town: Tempe, AZ
Website or Map:
Event Type: class
Organized By: Christopher Henggeler
Latest Activity: Nov 30, 2012

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Event Description

Instructor: Kaesha Neil

Interested in trying your hand at making your ham, bacon, or corned beef?  Perhaps rendering your own fat to make confit for a special meal—or for use in general cooking?  Whether you want to keep your food as local as possible, want to learn how to be more self sufficient, or are just exploring different cooking experiences, this class will discuss basic meat curing, how to render lard, and making jerky.  This class includes a demonstration of how to render lard and some basic recipes.


Please sign in with the volunteers at the door.

$15 fee is payable with cash or check. (Make checks out to  Valley Permaculture Alliance).


Note on directions: Sea of Green Hydroponics is located at the intersection of E University and S Dorsey, and can be found be turning south on Dorsey and then east into the parking lot. Suite 101 is where the classes will be held. 

Comment Wall

Comment by Liz Csikar on November 20, 2012 at 11:04am

I'm looking forward to this class. I'm also bringing Juliane with me and possibly another person.

Comment by Kelly M Soriano on November 21, 2012 at 1:28pm


My husband & I will be attending. We are looking forward to it.

Comment by Rebecca Linton on November 26, 2012 at 9:26pm
I am looking forward to the class.


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