Meet Your Meat: Cure, smoke and infuse your own bacon

A new series of occasional posts explores all things meaty and fatty.

Bacon fans probably already know Los Angeles baconista Rashida Purifoy, owner of Cast Iron Gourmet -- purveyor of small-batch bacon (including pork, duck and lamb bacon), bacon fat pimento cheese, bourbon bacon chutney, bacon jam, pork nuts (corn nuts fried in bacon fat) and Purifoy’s Couch Mix (caramelized bacon, dried fruit, chocolate and nuts).

On March 5, Purifoy will be teaching a bacon-curing class at the Beverly Hills Greystone Mansion Vintage Kitchen, part of a series organized by the Institute of Domestic Technology.

• Purifoy will walk students through each step in the bacon-making process. A pork belly 101 lesson includes advice on sourcing the best-quality meat and a discussion on food safety.
• Then it’s on to curing: Learn the difference between dry and wet curing with a hands-on lesson. Choose from hand-crafted rubs, bourbon, maple syrup, citrus zest and more.
• Finally, Purifoy will show the class how to assemble a home smoker to smoke the bacon.
• In addition, each student will make a batch of bacon to take home and steep in an infusion.
• The class also includes a tasting of a variety of Purifoy’s Cast Iron Gourmet bacon.

The class is Tuesday, March 5, from 6 to 8 p.m. and costs $95 per person (includes ingredients, supplies and tastings). Sign up online.

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