Gain basic meat cutting knowledge. In a professional environment, learn meat cutting skills and techniques that meet industry standards and market trends.
Specifically, you’ll learn to separate quarters of sides of pork into primal, sub-primal and subsequent retail cuts.
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 & spices and 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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