MSco presents a Meat Class: Rub. Cure. Smoke.

admin posted this article on March 31st, 2012

Check it!  There is still space available for this meat class – just in time for the BBQ Season!  Call if you have any questions!  608-442-8009 or email David… his info is below!

Come join Chef Molly Maciejewski and Co-Owner David Lohrentz of Madison Sourdough for a two session class on how to turn your charcoal Weber Grill into a very efficient smoker and introduce you to the rub/cure/smoke process.

Session one – Sunday Apr 29, from 3:30 to 6:30 p.m. will cover food safety, meat selection and preparation, rubs, dry brining and wet brining.  Students will take home dry rubs, a basic dry cure mixture, and some of our favorite recipes.

Session two – Sunday May 6, from 3:30 – 6:30 p.m. will cover the     technical aspects of converting a simple charcoal Weber grill into an effective, low-cost home smoker. During Session 2 we will smoke bacon, salmon and sea salt.

Participants will take home: samples of all products, the items needed to convert a Weber kettle grill into a smoker, the knowledge to cure/smoke your own charcuterie and make classic smoked BBQ such as pulled pork or ribs.

The cost for the class is $140.  The classes will be taught at Madison Sourdough Bakery & Café at 916 Williamson St, Madison WI.  CLASSES ARE NOT SOLD ALA CARTE as the objectives from Class 1 are critical to the success of Class 2 and overall practices of curing/smoking your meat at home. Tickets to be purchased at   Inquiries:

One Response

  1. Space is limited – so sign up quick!

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