Meat Production Classes
Celebrated chef and author Brian Polcyn brings his skills to Las Vegas. This 2 day Charcuterie and whole-hog butchery course is an educational live demonstration of all things Charcuterie. Nearly every facet of the craft is covered, including proper sausage, smoking, curing, and brining techniques, the power of salt in the kitchen, use of nitrites/nitrates, European seam butchery vs. USDA butchery, and much more.
Topics covered:
- How to butcher a hog using nothing but a knife and European seam-butchery techniques with an emphasis on heritage breeds
- Proper curing techniques
- How to utilize Charcuterie cuts to keep food costs low
- Proper smoking techniques
- How to get Charcuterie cuts from USDA cuts
- Proper use of nitrites and nitrates
- How to work with trim/offal
Our New Home, Las Vegas, Nevada
The new test kitchen is complete with toys for all the big girls and boys: smoke ovens, curing cabinets, slicers, mixers and stuffers. This adult playground will be a one of a kind experience dedicated to learning and testing new product and recipes.
After spending 20 years as a Senior Instructor at Oregon State University, Bob Dickson is your guide, teaching you all his tricks of the trade and uncovering many industry secrets. Please check back with us as the weeks pass; more information on courses will be posted.
The Science of Salami
This meat production class aims to provide solid theoretical and practical foundations to help the chef, butcher, and home enthusiast. Two full days of training will conclude with the successful production of 200 pounds of salami, hung and ready for transformation.
Topics covered:
- Muscle Chemistry
- Meat Selection
- Mold, Bacteria and Starters
- HACCP
- Spices, Salts and Sugars
- First Prep
- Full Production
- Tricks of the Trade
The Secrets of BBQ – Part 1
Our comprehensive BBQ course aims to provide some science on solid theoretical and practical foundations to help the pit master, chef, butcher, and home BBQ enthusiast. Two full days of training in this meat production class will conclude with the successful production of brisket, tri-tip, and pork sirloin, sauces, rubs and mops. There may be a couple of surprise products on display.
Topics covered:
- Meat Characteristics
- Meat Selection
- Environmental Factors
- Spices, Salts and Herbs
- Pro Tips for the Backyard Smoker
- Full Explanation/Creation of cook schedule
The Lost Art of Drying
This course will provide solid theoretical and practical foundations for the chef, butcher, and home enthusiast. One full day of training will conclude with a successful examination of dry aged meat.
Topics covered:
- Meat Characteristics
- Meat Selection
- Dry vs Wet Aging
- Physics of Dry Aging
- Moisture Loss
- Shrink Control
- White Fat vs Dirty Meat
