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COFA Meat Smoking Class
May 29 @ 9:00 am - 12:00 pm$20
How to Learn How to Smoke Meat Like a Pro!
Join COFA on Saturday, May 29th from 9:00am-12:00pm to learn all about smoking with COFA’s own Will Johnson.
Will has great insight from years of smoking meats and is an expert on how to smoke meats of all kinds. He will go over picking meats and preparing marinades, salts, and rubs, and choosing the right woods for flavor in your meat.
First emerging as a traditional method of preserving food, smoking has now become a timeless art form that has been improved with the help of technological advances and years of culinary trial and error.
You will learn:
- The different kinds of smokers, like Electric, pellet, propane, charcoal, and wood.
- Which are the best meats to smoke and why?
- How to differentiate between meats which are easy to smoke and those that are difficult.
- What are the best woods to use for the flavors in your meats? Is it: applewood, cherrywood, pecan, alder, hickory, oak, maple, peach, or Mesquite. Each has a unique flavor.
The Importance of Brining
Brining your meat keeps it from drying out during the smoking process. It’s all about the salt in the brine makes the proteins in the meat more water-absorbent. Learn how long you should soak your meats in brine.
If you’re interested in attending this class and you want more information, you can call 303.880.9878.
This class is limited to 30 people. COFA is an All Volunteer organization and is a designated 501(c)3 Non-profit organization. Your tax deductible suggested donation of $20 goes toward training materials/equipment and is greatly appreciated!
This class is at the Green Barn located at 8660 South Fairall Road, Morrison 80465