Cured Meats Processing

The Cured Meats Processing Workshop is designed for small scale processors, restaurants, and butchers who would like to develop or increase their value-added section meat sales. Participants will learn the basics of curing meats, meat science, and non-meat ingredients.

Overview

Delivered in partnership with Penn State Meat Science Extension

The Cured Meats Processing Workshop is designed for small scale processors, restaurants, and butchers who would like to develop or increase their value-added section meat sales. Participants will learn the basics of curing meats, meat science, and non-meat ingredients. Lectures will include food safety, meat mathematics, thermal processing, and instrumentation. The course consists of two days of lectures and processing of cured meats.

Learning Outcomes

Generate meat products based on knowledge acquired in course
Apply food safety principles to creation of value-added meat products
Discussion of meat science, meat mathematics, and instrumentation

Agenda

Day 1

Basic Meat Science
Meat Microbiology
Thermal Processing and Smoking
Nonmeat Ingredients
Hands-on Sausage Production
Meat Curing Chemistry
Meat Mathematics

Day 2

Casings and Nettings
Hands-on Production
Instrumentation
Product Evaluation and Sampling

Fees

$650 NYS Residents
$725 Out-of-State Residents

Course Dates

No courses scheduled at this time

Registration Closed

Learn more about Dairy Foods Extension

Course Contact

Louise Felker
Program Coordinator
607-255-7098
lmf226 [at] cornell.edu (lmf226[at]cornell[dot]edu)