Bacon, anyone? Imagine the joy of harvesting your meat responsibly and maximizing the yield from one pig. Carving ham cured in your kitchen, savoring the sizzle of bacon produced by you, and always having enough meat for a feast. Every meal you sit down for can have cured meat because your supply isn’t dependent on the store. In our step-by-step Curing Pork class featuring Brandon Sheard of the Farmstead Meatsmith you will learn how to use simple, traditional curing skills to preserve your meat
1:30
Bacon, anyone? Imagine the joy of harvesting your meat responsibly and maximizing the yield from one pig. Carving ham cured in your kitchen, savoring the sizzle of bacon produced by you, and always having enough meat for a feast. Every meal you sit down for can have cured meat because your supply isn’t dependent on the store. In our step-by-step Curing Pork class featuring Brandon Sheard of the Farmstead Meatsmith you will learn how to use simple, traditional curing skills to preserve your meat
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