Meat Brining 101

Join Mike Cragin, a meat craftsman with over 40 years experience crafting Wisconsin and National Award Winning meat products, in this hands-on class. He will guide you through making your own Canadian bacon, corned beef, and pastrami from scratch. Mike will provide all the brine ingredients and demonstrate how to prepare and apply them. You’ll take your meats home to continue the brining process and receive step-by-step instructions for cooking—whether you’re using a home smoker or your oven. Leave with the knowledge, confidence, and recipes to create mouthwatering meats that are guaranteed to impress.
What to bring: Two 2½–3 lb eye of round roasts and One 2½–3 lb boneless center-cut pork roast in a cooler.