The Barry County University of Missouri Extension is holding a dry cured bacon (pork belly) workshop for youth and adults.

Before refrigeration, many Missourians cured hams and pork bellies as a method of preserving food. Dry cured bacon is not cooked, just preserved; the combination of salt, sugar and other spices preserves the meat without refrigeration.

Country cured pork bellies may bring back fond memories for older people but may be an acquired taste for younger people. Smoke houses were a common fixture on many farms and rural homes prior to refrigeration.

The smoke houses were not used to actually cook the meat but to give the preserved hams and pork belly smoke flavor.

Ham and pork belly selection and the correct amount of cure applied is key to your success when curing hams and pork bellies. This is why the Barry County MU Extension is offering a “Dry Bacon Workshop.”

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.

The workshop is Sept. 23 from 6:30-7:30 p.m. Everything will be supplied, and everyone will leave with a 4-6 slab of bacon for curing. The cost is $25 per person, and the signup deadline is Sept. 13.

To register for the classes, or for more details, people may contact Barry County Extension office at 417-847-3161, email barryco@missouri.edu, or visit the office in person.