Processing, Sausage, Bacon, Curing Class

bspitt

Cajun in da Carolinas
Joined
Dec 16, 2016
Messages
575
Location
foothills of NC
Rating - 100%
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Awlright guys. If you are on my instrgram or Facebook, yall know I love to cook, smoke, grill, etc - If not, check me out as Bspitt1 on IG.

I know many of yall dont do facebook - and I dont like 90% of it either. However, I am a member of a facebook group called "Cold Smoking, Curing And Sausage Making". Its a good group with people from all over the world. Anyway - Ill keep this short.

I drove up to Blackstone, VA to take weekend long class from Todd T - The founder of the FB group. The class was amazing. He is offering more classes (even if you are not in the FB group). The weekend cost for me was $400 - I think most of his classes are about that price. Todd is a likeminded country guy that teaches the old school ways. He actually learned from the son of slaves in SC. I did not want to recommend his class here until I checked it out. Worth every penny. We made several types of sausage, snack sticks, cured a country ham (well started one anyway) and breakfast sausage. We ate most of what we made around a saturday nite bonefire. (with a few beers)

Todd is offering a Whole pig class in Oct - It will cover whole hog processing, curing, sausage making, etc - He also has a few door prizes - I won a LEM #5 Big Bite Grinder.

He also offers private classes - he may even do a class for CFF members only if we can get enough signed up. He is considering a deer processing class - He is retired (due to health reasons) from his own meat processing business.

The hospitably was great, the location was great (on his small farm) - He let me camp in the woods on his property. Most that came this past weekend stayed in nearby hotels. People drove from NYC, Louisiana, Mississippi, PA, WVa, OK, Indiana, NC - people are even flying in from overseas for future classes

Anyway - Join the FB group if you so please for more info - If you dont do FB and are still interested, send me a PM and I will get you in touch with Todd. Say tuned for pics! If you do join the FB group, let me know - He is pretty selective to whom gets in or not.
 
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IMG_20180504_191334_813.jpg 20180505_151728.jpg IMG_20180505_165833_824.jpg 20180505_162454.jpg 20180506_102434.jpg 20180506_121731.jpg FB_IMG_1525562684393.jpg IMG_20180505_165833_828.jpg Btw... i have zero fincinal intetest in this... not and advertisement, but a recimmendation
 
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I dont do facebook but always love learning new stuff....or reviewing old. I like your idea though!! Hey @Sneakymedic, can you host a "hog killin" and meat preps weekend?? Nothing like putting you on the spot....lol. Im in for instruction in what has been taught to me and have experience in "safe serve" as my spouse is in the food biz.
Ill even setup the sausage grinding station using your ol jacked up C10 and using the right rear wheel to drive the grinder! Im not sure the "serve safe" Govt program would approve though! Buts thats the way we did it.

Rooster
 
I dont do facebook but always love learning new stuff....or reviewing old. I like your idea though!! Hey @Sneakymedic, can you host a "hog killin" and meat preps weekend?? Nothing like putting you on the spot....lol. Im in for instruction in what has been taught to me and have experience in "safe serve" as my spouse is in the food biz.
Ill even setup the sausage grinding station using your ol jacked up C10 and using the right rear wheel to drive the grinder! Im not sure the "serve safe" Govt program would approve though! Buts thats the way we did it.

Rooster
Hahahahaha. There is always someone dressing some critter here. Last hog I saw killed was chopped in half with an axe in the back of a f250. Jesus. It was like freaking Mad Max met Texas Chainsaw Massacre met Deliverence
 
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