Value Added Meat: Sausage and Bacon
Saturday, May 20, 2017 - 9:00am to Sunday, May 21, 2017 - 4:00pm
This training will cover the two primary methods of producing meat value-added products: sausage making and smoking. On day one, participants will learn how to fabricate primals for production, trim for sausage, grind, and stuff. On day two, participants will learn how to brine, dry-cure, and smoke bacon, hams, pastrami, and sausages. This training will place an emphasis on maximizing the utilization of an animal, and how to add the most possible value while also producing a delicious product.
Day 1: Sausage: Intro, pork butchery demo, sausage grinding and stuffing
Day 2: Smoking: Pork fabrication demo, brining, dry curing, and smoking
Participants will be bringing meat home with them each day!!!