Title: Reading
Course: WVA 102 Food Preservation Methods > Section: WVA 102 Food Preservation Methods

Reading

Curing and Smoking Meats for Home Food Preservation Literature Review and Critical Preservation

Read the following information presented by The National Center for Home Food Preservation. This reading discusses a variety of smoking methods, the application of these methods to various food products and the time and sanitation requirements involved in creating quality smoked foods.

Click here to access the webpage on Curing and Smoking Meats for Home Food Preservation Literature Review from The National Center for Home Food Preservation website.

Please read about the following processes:

Post Processing of Cured Foods:

3.1  Smoking
3.1.1  Hot Smoking
3.1.2  Cold Smoking
3.1.3  Liquid Smoke
3.2  Fermenting and Drying