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August Webinar Recap: Curing Meats
Dr. Chad Carr, Professor and State Extension Meat Specialist with the University of Florida, shared information on the curing of meat. He starts out with some definitions of processing and then describes the functional (salt, phosphate and nitrite) and sensory (sugar, spices, etc.) ingredients used in processed meat products. The steps in processing are presented with different types of products. Dr. Carr also addresses the food safety concerns with cured meats. Discussion follows about home cured bacon, jerky and fermented sausage.
The webinar from August 17, 2023 was recorded and is posted on our YouTube at this link: https://www.youtube.com/watch?v=FZ-F2JyyZn4
Please feel free to share the link with others you know who may be interested.
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