CUL 155 — Charcuterie
Introduces students to procedures for making common charcuterie items. The preparation of sausages as well as curing methods, including salt curing, brining and both cold and hot smoking is discussed.
Introduces students to procedures for making common charcuterie items. The preparation of sausages as well as curing methods, including salt curing, brining and both cold and hot smoking is discussed.