CULA 255 — Montana Meats and Charcuterie: 3 Credits (1 Lec, 2 Lab)

(F) This experiential learning course analyzes traditional butchery techniques and small batch charcuterie production. Students will gain hands-on experience processing meats, fowl, and seafood. Demonstrated techniques will include whole animal butchery, seam cutting, dry-aging, boning, curing, drying, brining, fermentation, potting, preserving, forcemeats, and sausage production.