Wind Curing, Part 1

About Facilitator

Zoe Yang is a writer, forager, and cook based in Brooklyn. She uses plants and food as portals to other places and times, with the hope of transporting skills, knowledge, and histories that can aid our collective efforts toward liberation.  

Objective

Zoe will take participants through the tradition of wind-curing meat in China and contextualize these practices within communal life, harvest rituals, hunting culture, and the changing seasons – in China and beyond. Participants will learn the key principles of wind-curing, witness how a salt cure is made, and then get hands on with rubbing their own duck legs to take home to cure. Part 2 of this workshop on November 15th will invite participants to bring their duck legs back for smoking, an optional (but delicious) final step.  

What's Included

• Twine, salt, basins, gloves
• One duck leg per participant

What to Bring

• A food-safe plastic bag (e.g. large ziploc)
• Extra meat (e.g. duck legs, pork bellies) if you’d like to cure a batch of things