On November 10 the Southern Food & Beverage Museum welcomes Dan Robert for a country ham curing demonstration. He will explore this historic form of meat preservation and explain the process of making country ham in your own home.
The program begins at 3:00 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About the Chef
Dan Robert was raised in a family that owned a owned meat processing plant and learned the craft from a young age including the procurement of quality livestock, harvesting and processing from the cattle and hog pens to the smokehouse. After obtaining a degree in Food Science with a concentration on meat from the University of Missouri he worked for 25 years with the USDA as a food safety inspector meat grader.