Introduction to Cured and Smoked Foods

cured meat on a slab
Nicolet College - Northwoods Center

Explore the ancient craft and science of preserving food by way of curing and smoking. Whether you are professional chef or just want to jump-start your craft of preservation, this entry-level Garde Manger class will cover the basic techniques needed to wow your customers or friends and family. The following topics will be covered during this hands-on course:

  • Curing vs. brining
  • Building and maintaining fire
  • Hot smoke vs. cold smoke
  • Good smoke vs. bad smoke

Registration required:

For more information, contact:
Jodi Engleman
Manager of Professional & Continuing Education