August: Dry Curing Meat
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$15.00
$15.00
per item
Drying curing meat is a generations-long art still practices in many places in the world. Not only does dry curing help preserve meats, but the process creates a unique and delicious flavor profile. Please welcome back Dr. Phillip Bass from the University of Idaho! Dr. Bass will be showing us the art of dry-curing and will be available to answer your questions: he is a fountain of information!
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