Basic Sausage Making March 25, 2018

$155.00

Come learn the art of preparing German,Spanish, and Italian-style links, among many other varieties. You’ll learn how to select the right meat and trimmings from the appropriate muscle groups, how to get the ideal meat-fat ratio, and how to grind, flavor, and stuff your sausage of choice. You’ll also learn why it is that handmade sausage is so often much better than its grocery-store counterpart. At the end of the class, we’ll shed the aprons and gather around our table for a light meal.
Take-home perks: Students will go home with roughly 5 lbs. of links for their frying pans and freezers, plus recipes.

Experience required: None.

10 in stock

Description

Class confirmation:

Once you have paid to reserve your spot in a class, you will receive a notification of your reservation by email. As the class date nears, we will send a separate email to you with class details and location. If you are signing someone else up for the class, keep in mind that we will send all class emails to the email address you provide us with.

Refund policy:

Our classes greatly depend on enough students pooling their money together to purchase the meat needed for each class. For each class, we order all animals several weeks ahead of time. If everyone dropped out of the class at the last minute, you are still technically the owners of those animals. For this reason we must have a refund policy that covers the cost of the animals no matter if a student can make it or not. If you wish to still get your share of meat, even though you can’t make the class, we can arrange for that but will need to know ahead of time. Our policy is as follows:

If students cancel 7 or more days before the class date: 100% will be refunded.
If students cancel 3 to 6 days before the class date: 50% will be refunded.
If students cancel with less than 2 day’s notice before the class date: 0% will be refunded.

Cancellation policy:

We reserve the right to cancel or reschedule any class due to low attendance or other conflicts. If this occurs, all participants will be notified and offered a refund or a spot in other scheduled classes.

Take Home:

How much meat students take home at the end of each class depends on the protein we use for that class and the type of class. In some classes we cook and eat all the meat we work on and students do not go home with anything. In others, a pig butchery class for instance, students split up and go home with all the meat we butcher. The animals we buy for our classes do not come to us weighing exactly the same. While we have a pretty good idea, within 10-20 lbs, as to how much we will end up working with, we cannot give exact numbers. We have, however, provided general estimates in all our class descriptions. We do our best to price the classes based on the average weights of the animals we have used for past classes. We also do our best to split up the meat as evenly as possible, but there are only two tenderloins on an animal, so….you get the idea.

What to bring:

Please bring an apron (or plan to buy a PMC apron upon arrival) and wear closed-toe shoes. If you would

 

Event Details

Date: March 25, 2018

Start time: 09:00 a.m.

End time: 01:00 p.m.

Venue: MOP shop 3790 W US Highway 12 Helena, MT

Coordinates: 46.586968, -111.908589

Phone: 406-459-3533

Email: alan@montanameatcollective.com