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Pigs, Pickles, Smoke, & Whiskey
May 27 @ 12:00 pm - 2:30 pm$85
This class will be part demo, part butchering, part sausage-making, part BBQ, and part pickling and canning.
We’ll butcher a bone-in pork rack from which we’ll discuss the smoking process, make spicy sausage and demonstrate how cure some bacon. There will also be some pork ribs to roast and sides to eat. We’ll demonstrate to the class the proper techniques for pickling some bread & butter pickles and asparagus. All you need to do is bring the whiskey.
Please note that we can’t offer refunds, exchanges, or transfers to classes because our seating is very limited.
Schola is BYOB so bring a bottle or two of whatever you’d like to enjoy while cooking and eating. If you need ice for your drinks, please bring that with you as well.
Ingredients for all classes subject to change based on availability.
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