NWCCD 2023-2024 Catalog 
    
    Apr 24, 2024  
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NWCCD 2023-2024 Catalog [This is an Archived Catalog.]

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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 Credits: 1 Maximum Credits 1
Grading: Letter


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