Speakers
Dr. Dana J. Hanson, Extension Meat Specialist at NC State University, Department of Food, Bioprocessing and Nutrition Sciences, teaches NC STATE numerous classes at NC State including Muscle Foods, Charcuterie and Pork Quality and Safety. He works with the diverse food industry in the state CHARCUTERIE focusing on new product innovation, quality and safety of all meat products. SCHOOL Dr. Ben Chapman, Extension Food Safety Specialist, NC State, Department of Youth, Family and Community Sciences, his program investigates 2017 human behaviors and creates interventions aimed at food handlers, managers, and organizational decision-makers; the gate keepers of safe food. He co-hosts a biweekly pod cast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow him on Twitter @ benjaminchapman.
Mr. Travis Tennant, Manager of Wolf Pack, NC State University Meat Laboratory, is working on completing his Ph.D. at NC State. He has extensive experience as a meat cutter and artisan sausage maker.
Wolf Pack North Carolina State University Processed Meat Laboratory
Four Monday Afternoon Sessions January 23 January 30 Department of Food, Bioprocessing and Nutrition Sciences February 6 Schaub Hall • Raleigh, NC February 13 fbns.ncsu.edu 1:00 pm – 5:00 pm Who Should Attend NC State Charcuterie School Schedule Registration
This short course is designed Fee is: $500.00 per person for the professional chef or Participants will receive: anyone in the food industry that wants to learn the art and • 16 hours of hands-on instruction science of making high quality cured meats. The • course workbook main focus will be how to combine elements of salt and time to create love! • samples of the various products made during the workshop To accommodate your busy schedule, this workshop will be held on Monday afternoons Session 1 • January 23 from 1:00 pm - 5:00 pm. Enrollment will be Enrollment is limited to 15 students. limited to 15 people, so you will have ample • Selecting Quality Materials For Charcuterie opportunity to interact with the instructors. by Recognizing Differences in Meat Quality North Carolina State University’s Processed Meat Registration will close Tuesday, January 17. • Whole Hog Carcass Cut Up and Cut Laboratory has the equipment to demonstrate Identification the various techniques to make high quality and safe charcuterie. • Salt & Time – How to Make Dry Cured Meats Questions? Dr. Dana Hanson, 919-515-2958 – Coppa, Pancetta, Lomo, etc. Topics will include: Visit (URL here) for registration and online Speakers: Dr. Dana Hanson and NC State Wolf • Basic meat science and pork carcass cutting payment information. Pack Crew • Classification of different sausages Session 2 • January 30 • Microbiology and chemistry of dry and semi- dry sausage • Hands on Salami and Summer Sausage Production • Use of starter cultures • Got Culture? - Better Understanding Meat • Production of various fresh, dry and semi-dry Fermentations sausages • Proper Equipment Selection for Making High • Introduction to dry cured whole muscle Quality Charcuterie specialty meats • Development of a HACCP plan and variance Speakers: Dr. Dana Hanson and NC State Wolf for NCREHS Pack Crew Session 3 • February 6 • Meat Curing … Ham and Bacon • Formulation Brines for Curing • Basics of Smoking Meats • What It Takes to Apply for a NCREHS Variance Speakers: Dr. Ben Chapman, Dr. Dana Hanson and NC State Wolf Pack Crew Session 4 • February 13 Products that will be made at NC State • Fresh Sausage Making … Bratwurst, Boudin Charcuterie School: and Boerewors … Oh My! Coppa, Pancetta, Lomo, Spanish Style Chorizo, • Putting Together Charcuterie Plates Italian Style Salami, Summer Sausage, German Bratwurst, Cajun Boudin, Pit Smoked Ham, South Speakers: Dr. Dana Hanson and NC State Wolf African Boerewors, and Hickory Smoked Bacon. Pack Crew