Upcoming Classes Expressions of Interest
Ok folks, I'm gunna be running a few classes this spring/winter and they will be run in my typical no bullsh#t style. Practical, no frills and age old techniques. Bring beer. Wine. Bring your inner wog (and I use this term endearingly) FRESH SAUSAGES In April, a fresh sausage making class. Learn how to make authentic snags with minimal flash gear. Natural casings, meat, salt and spices. No commercial fillers. Great way to turn those pesky deer into something delicious that even the kids will eat. You’ll take home a bag of snags at the end of the night after getting hands on. SALAMI/DRIED MEATS Come June when the frosts start to set in, then my good friends is when sh!t gets real. The SALAMI MAFIA rears its head. Traditional air dried salami, coppa, bresaola and pancetta. At the start of these courses you will be required to swear to be loyal to the oath of omertà (code of silence). You will leave a “made” man or woman (or whatever pro-noun you choose) of the ROCKSTOCK DELI SALAMI MAFIA. You get to take some home to cure, but you’ll need to do a bit of prep so you have somewhere suitable to hang them, its usually a 6-8 week process. I’ll be posting on the Rockstock Deli FB page about how to do this and how to build a cheap DIY curing chamber that you can use all year. Good for dry aging beef too. EXPRESIONS OF INTEREST I can tweak the dates and times a bit so if you are interested, shoot me an email at info@rockstock.net.au with what works best. It will be evenings at our shop in town. Working with mafia checks required.
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