Cured Meat Course

This is a 1 day course which will show participants the processes involved in the making of a range of cured meat products.

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€80

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Course Content:

Next Course Date: 16th October in Dundrum, Co Tipperary and 26th October in Boyle, Co Roscommon 

• Carcase cut up
• Preparation of meat cuts
• Dry cure ingredients
• Preparation of cure formulations
• Principles of dry & wet curing
• Dry cure applications
• Process Control
• Packaging
• Slicing
• Wet curing
• Product evaluation

Outcomes:

This course will provide an understanding of the principals and the functionality of ingredients used in curing meats, to contribute towards the expansion or diversification in artisan food production.