REMG502 - Sausage Making: Fresh/Cured/Smoked
- Seasonings and spices
- Curing and smoking
As well, an important topic will be the equipment required for making sausage, such as the sausage stuffer, meat grinder, and portable smoker. Upon completion, you will have practical sausage production knowledge and a basic competency in the professional techniques on how to make three to four varieties of sausage. Varieties include fresh Italian, bratwurst, smoked ham, garlic, smokies, or jerky.
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|25437||E01||Jan 19 & 20, 2019||Day Evening/Weekends||$255.00||Add To Cart|