From ancient times to today, people have been putting salt on meat to preserve bounty, improve texture, and concentrate flavor. It’s one of the most ingenious and utilitarian traditions that has endured all over the world. This course will explain how curing meat has evolved, and how to approach meat curing in a way that will give you a range of options in the kitchen. Meredith Leigh demonstrates the basics, providing you with recipes for a smoky cured leg of lamb, as well as a completely dry-cured ham in the style of prosciutto. You’ll walk away from this class with the ability to cure beef, lamb, venison, mutton, pork, and other meats with ease and confidence.