Meat Curing School

Meat Curing School

File ID: 13839

File name: Meat_Curing_School11_4129.jpg

File type: NIKON D3

Caption: At right, guest speaker and UW-Madison alumnus, Doug Ney '95 of Red Arrow USA, demonstrates to industry professionals his company's method for dredging pork bellies in liquid smoke flavoring as part of a series of bacon-manufacturing demonstrations during Meat Curing School at the Meat Science and Muscle Biology Lab at the University of Wisconsin-Madison on Jan. 4, 2011. At left is Amanda King, research assistant in animal science at UW-Madison. (Photo by Jeff Miller/UW-Madison)

Photo by: Jeff Miller

Date: 2011

Specs: NIKON D3, f/2.8, 1/100, 24.0 mm

Tagged as: AgriculturalClassrooms / AcademicOutreach / Wisconsin Idea