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.
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