This beginner's workshop will cover how cold smoking, fermentation, and curing work across the spectrum and how these processes layer and combine to create charcuterie.
Participants will learn about meat selection, cures, salts, and nitrates, why climate control is important, an introduction to cold-smoking, and fermenting sausages. Participants will get the opportunity to create a charcuterie board in a hands-on lab and taste their creations.
This class requires advance registration.
Registration: Online registration is available to pay with a credit card.
Fee: $30
Deadline: Oct. 18
If you are an individual with a disability who is in need of an auxiliary aid or service, please contact Amber Benson-Lehmer by 10/10/24 at ambenson@nmsu.edu or 505-243-1386.
New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture Cooperating.
New Mexico State University is an equal opportunity/affirmative action employer and educator.
If you are an individual with a disability who is in need of an auxiliary aid or service, please contact Amber Benson-Lehmer by 10/10/24 at 
