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

Register now for:
	Section B - Mar 19 to 27, 2012 Mon & Tue, 6:30 pm - 9:30 pm Material fee of $50 plus GST due at time of registration. IMPORTANT: Students are asked to bring an apron, food containers and grocery bags to take home their tasty creations. Fee: $215 Note: Payment not required for waitlist course enrollment.
Enrollment begins Jun 1, 2012 For additional information, please call 780-471-6248 or email asknait@nait.ca	Section A - Oct 15 to 24, 2012 Mon & Wed, 6:30 pm - 9:30 pm Material fee of $50 plus GST due at time of registration. IMPORTANT: Students are asked to bring an apron, food containers and grocery bags to take home their tasty creations. Fee: $215
Enrollment begins Jun 1, 2012 For additional information, please call 780-471-6248 or email asknait@nait.ca	Section B - Mar 18 to 27, 2013 Mon & Wed, 6:30 pm - 9:30 pm Material fee of $50 plus GST due at time of registration. IMPORTANT: Students are asked to bring an apron, food containers and grocery bags to take home their tasty creations. Fee: $215

Last Updated: 2/9/2012 9:12:19 PM