FDSC1430 — Meat Curing and Brining
FDSC 1430 - Meat Curing and Brining FDSC 1430 - Meat Curing and Brining This course is designed to provide the student with the knowledge and skills needed to cure and brine meat. This is the process of preserving meat by adding salt, sugar, seasonings, and/or nitrates for fermentation, drying, or smoking, all while preventing contamination. Minimum Maximum Grading: Letter