Wet and Dry Curing

This course focuses on traditional and modern meat curing techniques, including brining, injection curing, and dry curing. Students will examine the effects of salt, nitrates, sugars, and time on meat preservation, flavor development, and food safety. Hands-on projects include producing cured hams, bacon, pastrami, and whole-muscle dry-cured meats like prosciutto. The course also covers fermentation’s role in curing, regulatory considerations, and quality control measures for long-term meat preservation. Prerequisite: Protein Fabrication and Utilization: Beef 30008163

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