Bacon Curing, Smoking & Infusing

$95 {includes ingredients, supplies and tastings}

Rashida Purifoy, Los Angeles' premier bacon-ista, 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 and 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!

Rashida Purifoy: Chef/Owner of Cast Iron Gourmet, a Los Angeles based small batch bacon company. Established in 2010, Rashida has been teaching the art of bacon crafting as well as all things bacon. Rashida has been praised in the Los Angeles Times, Better Living, Southern Living , Draft Magazine and included in the Zagat Guide's top ten bacon list.