RMC511 Sausage Making: Fresh/Cured/Smoked
Learn how to 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:• Sanitizing
• 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.
Download a map with instructions to the O Building classrooms (PDF, 863 kb)
Hours: 12.00
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Section A - Oct 18 to 26, 2010 Mon & Tue, 6:30 pm - 9:30 pm Material fee of $50 plus GST due at time of registration. Fee: $210 |
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Section B - Mar 28 to Apr 5, 2011 Mon & Tue, 6:30 pm - 9:30 pm Material fee of $50 plus GST due at time of registration. Fee: $210 |