Natural Curing for Meats

Small Meat Processors March 20, 2016 Print Friendly and PDF


Demand for cured meats made without synthetic nitrates/nitrites is rising, and processors are seeking information on safe and effective methods. On this webinar, meat scientists, a processor, and an organic meat marketer explain ingredients, processes, and challenges to natural curing, along with product labeling and regulations.

Date: March 4, 2010
Duration: 60 minutes


Recording of the Webinar


Jeff Sindelar Presentation Slides


Rob Lorentz Presentation Slides


Pam Saunders Presentation Slides



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This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.