The Taney County University of Missouri Extension is holding a dry cured bacon (pork belly) workshop for youth and adults.
Before refrigeration, many Missourians cured hams and pork bellies as a method of preserving food. Dry cured bacon is not cooked, just preserved; the combination of salt, sugar and other spices preserves the meat without refrigeration. Country cured pork bellies may bring back fond memories for older people but may be an acquired taste for younger people. Smokehouses were a common fixture on many farms and rural homes prior to refrigeration. The smokehouses were not used to actually cook the meat but to give the preserved hams and pork belly smoke flavor. Ham and pork belly selection and the correct amount of cure applied is key to your success when curing hams and pork bellies.
This is why the Taney County MU Extension is offering a “Dry Bacon Workshop.” Those attending will learn how the curing and aging process works. In addition, participants will learn to how smoke and prepare dry cured bacon for a meal.
The workshop is Monday, August 19, 2024, from 6-7:30 p.m. Registration deadline is August 9. The cost is $25 per person. Everything will be supplied, and everyone will leave with a 4–6-pound slab of bacon for curing.
To register for the class or for more details, contact Taney County Extension office at 417-546-4431 or visit the office in person.
University of Missouri Extension programs focus on the high priority needs of Missourians to improve lives, communities and economies by providing relevant, responsive and reliable educational solutions. MU Extension programs are open to all. More information on this topic is available online at http://extension.missouri.edu .
Comments