Culinary Institute of the Pacific
Smoke and Sausage: The Craft and Science of Preserving Meat (Part 2)
September 21 – September 25, 2026
Expand your knowledge of traditional and modern meat preservation through this hands-on course exploring the craft and science of smoking, curing, and sausage making. Designed for chefs seeking to strengthen their technical skills, participants will learn the principles behind smoke application, seasoning, dehydration, temperature control, humidity, curing agents, and food safety. Through guided practice, chefs will build confidence in producing artisan jerky, fresh and cured sausages, and smoked meats while gaining a deeper understanding of flavor development and preservation techniques.
Downloadable Material:
Course Guide
PowerPoint Day One:
PowerPoint Day Two
PowerPoint Day Three:
PowerPoint Day Four:
PowerPoint Day Five:
At Your Service
Contact us to access our 80 years of food intelligence, and turn our thought leadership into your reality. Simply fill out our contact form and a CIA consultant will get right back to you.
If you’d rather talk in person, give us a call at
845.905.4415