Course Overview
Gain basic meat cutting knowledge. In a professional environment, learn meat cutting skills and techniques that meet industry standards and market trends.
Learn to separate quarters of sides of pork into primal, sub-primal and subsequent retail cuts.
Masterfully prepare your own handmade fresh and smoked sausages. The procedures and techniques for making a variety of sausage types will be covered, including specifics on:
* Basic meat cutting techniques and skills
* Seasoning and spices
* Curing and smoking
* Sanitization and cleaning
* Operating equipment including sausage stuffer, meat grinder and portable smoker.
Upon completion, you will have practical sausage production knowledge and a basic competency in the professional techniques. Walk away and make your own fresh Italian sausage, bratwurst, smoked ham, garlic, smokies, or jerky. Please note that at the end of this course, each student will take home their side of pork used during the class.
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