Meat Curing School

This biennial 3-day workshop takes an in-depth approach in understanding the important principles of meat curing from classroom to production taught by a group of academic scientists and industry experts. This workshop, focusing whole muscle products (e.g. bacon, ham, etc.), combines theoretical and practical aspects of meat curing including the chemistry of curing, functional ingredients, formulations, equipment and other related technologies, and food safety principles. Product manufacturing demonstrations will be held to reinforce important concepts discussed in the classroom. This workshop serves as one of the six required workshops for Master Meat Crafter (MMC) accreditation and a limited number of spots are available to those who are not in the MMC program.