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Bacon Curing
The process of curing meats is an ancient technique; delegates will obtain detailed technical knowledge about the curing process. The production of high quality ham and bacon is demonstrated with delegates having the opportunity to add the ingredients to start off the curing process. Further processing such as smoking and cooking are covered on the course.
The process can be used on many other meats such as Wild Boar, Beef, Venison and Lamb.
