Making Homemade Bacon with Karen Solomon
Learn how to prepare, cure, smoke, slice, and preserve your own homemade bacon with Karen Solomon. It’s hard to resist the intoxicating smoke and rich flavor of crisp, delicious bacon. Making bacon at home is far easier than you think—with or without access to special equipment like a smoker or a barbecue grill. In this hands-on workshop, participants will learn how to make everyone’s favorite meat at home.
Karen Solomon is an accomplished food writer and DIY cooking instructor. She is the author of Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It. Karen’s writing on the San Francisco restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Saveur.com, Fine Cooking, Food52, the San Francisco Chronicle, and elsewhere. She also teaches classes on food crafting, urban homesteading, DIY kitchen projects, condiments, and food preservation.
Karen’s new book, Cured Meat, Smoked Fish & Picked Eggs is available for discounted purchase with your workshop ticket.