by Timothy Rutt
Bacon: the candy of meat. The gateway drug back to carnivorousness.
The Institute of Domestic Technology will hold a workshop on bacon curing, smoking, and infusing Saturday morning starting at 10 AM at the Zane Grey Estate:
Rashida Purifoy, Los Angeles' premier baconista, will guide us through each step in the bacon making process. We'll begin with a pork belly 101 lesson, including sourcing the best quality meat and a no-brainer discussion on food safety.
Next it's on to the good stuff – curing! We'll learn the differences between dry and wet curing with a hands-on choice of hand-crafted rubs, bourbon, maple syrup, citrus zest and more from the Institute Flavorbar™
Bacon isn't "bacon" without the smoke-factor, so we'll assemble a home smoker that magically works in your home oven.
A class isn't complete without a tasting so of course we'll taste a variety of Rashida's Cast Iron Gourmet bacon. But in addition, the Institute has a reputation to uphold and that means alcohol infusions. Can you say bacon-infused bourbon? Yes, we'll each make a batch to take home and steep. We'll also be sure to have some on hand already steeped for you to taste, as well as a toast to a class well done!
Cost is $95, which includes ingredients, supplies, and tasting. More information and signup here.
