top of page

Artisanal Meat Curing Workshop

with Wade Hardiman

Dive into the art of artisanal meat curing with us at Early Dawn Farm, where local meat aficionado, Wade Hardiman, leads a dynamic workshop on crafting your own delicious bacon and back bacon. This hands-on experience will not only teach you the age-old techniques of meat transformation but also immerse you in the farm-to-table philosophy that champions high-quality, local pork.

Date: TBD 2024

Time: 1:00 - 4:00 PM
Cost: $TBD per person

Located at Early Dawn Farm

Registration: Spaces are limited, and it is first come first served. To secure your spot, complete your registration by sending the payment via e-transfer to


What You'll Experience:

  • Curing 101: Wade starts the workshop with an engaging overview of meat curing's history and fundamental principles, setting the stage for your culinary adventure.

  • Selecting the Best Pork: Discover how to pick the perfect cuts for the most flavorful bacon, with guidance on sourcing the best local pork.

  • Practical Curing Skills: Roll up your sleeves for a practical curing session, where you'll learn everything from preparing the meat to the intricacies of different curing methods.

  • Flavour Creativity: Experiment with herbs, spices, and seasonings under Wade's expert eye to craft bacon that suits your palate.

  • Home Curing Mastery: Wade shares invaluable tips for curing meat at home, including advice on equipment, storage, and safety.

The workshop concludes with a lively Q&A and a tasting session where you can savour the fruits of your labour and gain further insights from Wade.

This workshop is a must-attend for anyone passionate about culinary arts, from beginners to seasoned chefs, offering a unique opportunity to deepen your appreciation for artisanal meat curing. Book your spot now for an unforgettable journey into the world of meat craftsmanship at Early Dawn Farm!

Learn more about your Instructor: Wade Hardiman

Originally from Grand Bank, NL, Wade relocated to Alberta over three decades ago. His early experience in butchery sparked a lasting fascination with the varieties and cuts of meat, complementing his love for hunting and fishing. This passion fills his freezers with a bounty of meats and fish, which he expertly prepares, smokes, and barbecues using an impressive collection of equipment: multiple smokers, a pizza oven, a pig roaster, and several BBQs.


Inspired by the growing popularity of BBQ and smoking, Wade sought to deepen his knowledge, experimenting alone and with friends, and even diving into sausage making after attending a course with his son, Patrick. This new hobby has become a cherished family activity, offering the joy of crafting sausages with chosen ingredients. For Wade, the early mornings and long days by his "Smoke Pit" are a labour of love, a testament to his belief in never stopping learning and trying. Whether it's the satisfaction of tasting the delicious outcomes or the envy of his neighbours smelling the BBQ all day, Wade finds immense reward in his culinary adventures.

bottom of page