Using locally sourced meats, you will learn the art of making fresh sausage. Session will cover necessary equipment, how to source your pork, basic sausage formulas, the importance of sanitation, and the procedures from beginning to end to create your own fresh sausage. You’ll also get to sample different varieties of dry cured charcuterie.
Instructor – International Culinary Institute of Myrtle Beach
Chef Quintana has 20 years’ kitchen experience in Charlotte and Myrtle Beach, as well as internships at WD50 and McCrady’s. His interest in cured meats dates back to 2009, when he began selling pancetta, bacon, and other smoked products as Kobe’s Kreations. Today he is known around the industry as “the charcuterie guy,” and hopes to open a small restaurant to support both his family and the community.