NWCCD Catalog 2025-2026 
  
    Jun 11, 2025  
NWCCD Catalog 2025-2026
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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: 1Maximum Credits: 1
Grading: Letter



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