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Post Info TOPIC: (( FREE )) Dry Curing Webinar‏
apcowboy


Founder of The Meat Cutter's Club

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(( FREE )) Dry Curing Webinar‏
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A Niche Meat Processor Assistance Network webinar               
 
Date: June 25, 2014

Time: 1pm Eastern (12 Central, 11am Mountain, 10am Pacific) 

Duration: 1 hour

To attend: Go to https://connect.extension.iastate.edu/nichemeat 5-10 minutes before start time and log in as a guest. 

All NMPAN webinars are free and open to the public.

Overview

There has been significant consumer interest in dry cured charcuterie products, like salumi, in recent years.  Consumers love it, chefs want it and it is a good way for producers and processors to get more value out of a carcass and/or really set their brand apart.  Yet making dry cured products can be challenging and not always cost effective. 

On this webinar we'll cover the Business of Dry Curing: we'll hear about the growth of artisan cured meats, the basics of the business and talk to two charcuterie processors about how they got started, their day to day operations and the costs and revenue for dry curing.  

Presenters: Jeff Roberts of Cow Creek Ventures, Pete Colman of Vermont Salumi, and Josh Smith of New England Charcuterie. 
 
 
 
Casey McKissick
NC Choices Program Director


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Leon Wildberger

Executive Director 
bkleinsmid


Newbie

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RE: (( FREE )) Dry Curing Webinar‏
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I would have liked to see this but it got here 2 hours too late. Will it be shown again or is there a copy of it (like you tube) ?

Brad

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RJ


Veteran Member

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RE: (( FREE )) Dry Curing Webinar‏
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When it is ready a recording will be posted on this website: www.nichemeatprocessing.org/
I sat in on it, not much about how to dry cure, more of the business side. If you think you are going to get rich doing dry cure they said think again. haha very true.

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I'm not a vegetarian, but have eaten many animals that were.
ChefLazar5


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RE: (( FREE )) Dry Curing Webinar‏
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Hello,
I like dry aging and dry curing however I ate in a New York city doing a charcuterie plate and my whole family got very ill. I learned you have to be very careful about this process especially in restaurants..
alan


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Alan Lazar
RJ


Veteran Member

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RE: (( FREE )) Dry Curing Webinar‏
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I agree Chef. You really have to know your stuff and follow guidelines to the letter on dry cured meats, otherwise its very easy to have health implications.

This webinar did not discuss how to make them, just the logistics of getting into that end of the business. Before someone decides to try this on their own I suggest they work someplace that does this and study in depth before attempting. 



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I'm not a vegetarian, but have eaten many animals that were.
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