Curing 101

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Curing 101
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Portland Meat Collective says
Curious about the meat-curing process and ready to jump in? Then join us for this introductory class on curing meats at home. You’ll learn about flavor profiles, starter cultures, and shaping and drying sausage as you make pancetta, bresaola, landjager, and finochiona. See all the details here: https://www.pdxmeat.com/class/curing-101-2016-05-22
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By: Portland Meat Collective

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