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Want sausage? Michlitch has the cure

Lorie Hutson

If last week’s story on charcuterie has you itching to try your hand at sausage making or curing meats, look no further than Michlitch.

Michlitch, The Spokane Spice Co. will host classes for those who want to learn to make sausage or jerky, or cure ham or bacon.

Classes are held at the store, 103 N. Stone St., and taught by Del Harford, who has 37 years of meat processing experience. Each hands-on class is held from 10 a.m. to 2 p.m.

In the sausage making class, students help make and stuff sausage. They also taste a sample of what they’re making and take home 3/4 to 1 1/2 pounds of fresh-made sausages. The classes are $30 and include a book.

Jerky making classes are $20 and students learn the basics and make a batch during class. They take home previously made samples.

Students learn to properly brine and prepare a ham or turkey for smoking, and Harford covers the details about curing bacon in the ham and bacon curing class. The class is also $20 and in addition to class materials, those who attend take home 3/4 to 1 1/2 pounds of samples.

Michlitch is open to the public and carries all of the seasonings, spices and equipment that home meat processors need. They also offer free advice for those who are uncertain whether things are looking right or someone can’t remember the next step, says sales manager Jonathan Zemke.

They also can make arrangements to offer any of the classes to special interest groups at the store or off site.

To register for classes, call Michlitch at (509) 624-1490. The company’s Web site is www.spokanespice.com. Here’s the schedule:

Sausage Making: Saturday, Nov. 1 and Dec. 20.

Jerky Making: Oct. 11, Oct. 18 and Nov. 15

Ham and Bacon Curing: Oct. 25 and Dec. 13

Festa Italiana this weekend

The men and women of the Bonaventura Lodge 2814 will host the annual Italian celebration and grape stomp Saturday and Sunday at the Kootenai County Fairgrounds.

The festival runs from 10 a.m. to 8 p.m. on Saturday and from 10 a.m. to 6 p.m. on Sunday. There will be live entertainment, artist and business booths, food and cooking demonstrations.

There will be a Bolla Grape Stomp both Saturday and Sunday from 12:45 to 4:45 p.m. Watch as three-person teams try to crush the most juice from 20 pounds of grapes in four minutes.

Admission to Festa Italiana is free. There is a $1 fee for parking.

For more information on the festival, go to www.idahoitalianfestival.com.