Meat Curing School
Photo by UW-Madison, University Communications
© Board of Regents of the University of Wisconsin System
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