Come learn how to make Dry Cured Bacon!. Before refrigeration many Missourians cured hams and pork bellies as a method of preserving food. The combination of salt, sugar and other spices preserves the meat without refrigeration.  

Those attending will learn how the curing and aging process works. In addition, participants will learn how to smoke and prepare dry cured bacon for a meal.                                             

Cost: $35  

Everything will be supplied. Participants will leave with  a 4-6 pound slab of bacon!  

For more information, contact Dent County Extension 573-729-3196