Online English spoken dry cured sausage making workshop
During this English spoken workshop you will learn the theory and practice of making cured dry sausages such as salami’s, fuet, chorizo, pepperoni and summers sausages. Foodwriter Meneer Wateetons will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions.
Product Description
Online workshop ‘how to make dry cured sausages at home’
During this English spoken masterclass you will learn the theory and practice of making cured dry sausages such as salami’s, fuet, chorizo, pepperoni and summers sausages at home. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and sausagemaking, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions.
Warning
The workshop is quite heavy on the theory, because it is important that you understand why you do the things you need to do. It’s not difficult, but doing it the wrong way is hazardous to your health. It is advised that you check out the online masterclass how to make (fresh) sausages first.
What will you learn in this online workshop ‘how to make dry cured sausages at home’?
✅ After this workshop you will know all you need to know to make your own dry cured sausages for the rest of your life.
✅ English spoken
✅ Safety first! You will understand what precautions you will have to take against spoilage and food poisoning.
✅ pH, curing salts, startercultures, micro-organisms, humidity: you will understand them all.
✅ What tools will you need? He will demonstrate that for a few euro’s you will have everything you will ever need.
✅ Where to find your ingredients? What meat do you need? Where can you find casings?
✅ What are the most important pitfalls and how to avoid them?
✅ Many tips en tricks!
✅ Including FREE download of the powerpoint handout
✅ Permanent access
How to and how long
After ordering this workshop you will receive a link to view the workshop. It can be viewed at your own time. It takes about 1:45 hrs.
About your teacher
‘Meneer Wateetons’ is a dutch culinary author who has published 8 books on sausage making, smoking, fermentation, charcuterie making, brewing and distilling and ‘sub-urban hunting and survival.’ He is also the owner of startercultures.eu. His award winning books are best known for their combination of in depth theory, no nonsense hands on approach and a light tone of voice. None of his books are currently available in English, yet. Meneer Wateetons gives frequent workshops on the topics he writes about, in the same humorous style. Due to COVID-19 he has been making a switch to online workshops.
Tools and ingredients used in this online dry cured sausages workshop
- Meat grinder
- Hog casings
- Sausage pricker
- Stuffing tubes
- Startercultures
- Curing salts and other additives
- All in one ‘make your own dry cured sausages’ starter kit
Want to learn more?
Check out our workshops on charcuterie making!
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During this English spoken workshop you will learn the theory and practice of making cured dry sausages such as salami’s, fuet, chorizo, pepperoni and summers sausages. Foodwriter Meneer Wateetons will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions.
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