Thursday, March 4
10am Pacific/ 1pm Eastern
Duration: 1 hour

If you make, eat, or sell naturally cured meats – or want to – tune in to learn how natural curing works, along with common concerns and challenges, including labeling issues.
Speakers include Jeff Sindelar of the University of Wisconsin, Rob Lorentz of Lorentz Meats, Pam Saunders of Organic Prairie, and Chris Raines of Pennsylvania State University.
To join the webinar, please go to the following website 10 minutes before the webinar is scheduled to begin:
http://connect.extension.iastate.edu/nichemeat