Curing Meat with Peter Barrett | Restaurants | Hudson Valley | Chronogram Magazine
Curing Meat with Peter Barrett
Curing meat with Peter Barrett—August 4.

August 4
Learn about the simple beauty of meat curing with Chronogram Food and Drink Editor Peter Barrett. The class, part of a series held in his Woodstock home, will cover how salt works to cure meat, how water is drawn out to add flavor, and how different cultural traditions handle different cuts. Demonstrations include duck prosciutto, guanciale (pig jowl), gravlax (salmon), bresaola (beef eye round), and discussions will be held about smoking techniques for making pastrami and bacon. Tastings of meats that Barrett prepares ahead of time are available during and after demonstrations. Classes are $60 per person.10am-1pm. Acookblog.com.

Jennifer Gutman

Editorial Assistant I've been working in the editorial department at Luminary Publishing since May 2012, and came on as the Assistant Editor in February 2013. I received my MA in English Literature from SUNY New Paltz, where I also taught Composition. I'm thrilled to be a part of a publication whose goal is to...
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