Closed
2024-02-27, 2024-02-28, 2024-02-29, 2024-03-01, 2024-03-02, 2024-03-03, 2024-03-04, 2024-03-05 and 21 more dates | Billings Farm and Museum, 69 Old River Rd, Woodstock, VT, 05091, United States

Billings Backyard Presents: Basics of Home Butchering
2024-03-02 10:00 - 11:30 (America/New_York)
Price: $15/person, $10/Billings Farm member
Presenter: Josh Coyle
For Ages: 16+
This workshop is SOLD OUT.
Ready to up your game in the kitchen? In the next Billings Backyard Workshop, the Village Butcher’s Josh Coyle will bring decades of expertise to the table and share insights into the art of home butchering and sausage making. This workshop will feature hands-on demonstrations, allowing participants to explore the fundamentals of creating delicious sausages at home as well as sourcing top-quality meats and maintaining sharp and ready equipment and knives. From quartering a chicken to spatchcocking, participants will discover techniques for poultry and carving cuts like rib roast, beef tenderloin, briskets, and turkey.
The session will be followed by a 30-minute Q&A.
Cancellation Policy: There are often waitlists for our courses, so please let us know in advance if you are unable to attend. Refunds are available up to 7 days before the class is held. There are no refunds within 7 days.
Contact info@billingsfarm.org with questions.
