Course Description

This 1 day course will teach you basic sausage making fundamentals that include batch formulations, processing techniques, smoking meat, and preservation. Participants will learn through hands-on direction and demonstration of processing equipment, basic meat science procedures, and appropriate sanitation/handling of meat products within a functional processing facility.

Course Outline

Throughout the day participants will cover topics such as grinding, mixing, stuffing/casing selection, linking and tying, smoking and cooking, and cooling.  This course will also dive into packaging and preservation along with sanitation and hygiene. 

Recommended For

Food Enthusiasts, Hunters, and Producers.
Thank you for your interest in this course. Unfortunately, the course you have selected is currently not open for enrolment. Please complete a Course Inquiry so that we may promptly notify you when enrolment opens.
Required fields are indicated by .