Smoke & Cure: Bacon, Salmon, and Trout

Dive into the delicious world of smoking and curing as you learn both wet and dry methods for preparing bacon, salmon and trout.

This hands-on class will guide you through the intricate processes of enhancing flavors and preserving delectable meats. Our Executive Chef, Brandon Peterson, will demonstrate three different techniques for curing proteins, sharing tips to help you master this unique skill.

Using various spices, seasonings and aromatics, guests will have the opportunity to create their own cure from a base recipe provided by our chef. You will then work through the process of cold smoke vs hot smoke curing methods. In addition, guests will have the opportunity to explore perfect pairings with a selection of fine cheeses and bourbon tastings, adding a sophisticated touch to this culinary experience. Complete the evening with a sampling of a variety of proteins prepared by our culinary experts.

Tickets must be purchased directly from Finley Farms. We are unable to issue refunds for tickets obtained through unauthorized third-party sellers.