Sausage Making, Meat Curing, & Smoking Class – June 25

This class provides a hands-on opportunity to learn the basics of sausage making, meat curing and smoking. We’ll demonstrate the entire process and cover a variety of topics: what types and cuts of meat to choose, selecting your spices, discuss food safety and proper handling of raw meats, how to properly stuff your sausages, explain different curing methods, and discuss the various woods used in smoking.

Cost: $5.00 – includes course materials

Tuesday, June 25, 2013 – 6:00 – 8:00 PM CDT

Wausau Town Hall 1607 2nd Avenue Wausau


Contact: Washington County Extension Office – 850.638.6265 OR

Holmes County Extension Office – 850.547.1108

For persons with disabilities requiring special accommodations, please contact the Extension Office (TDD, via the Florida Relay Service, 1.800.955.8771) at least 5 working days prior to the class so that proper consideration may be given to the request.


Posted: June 13, 2013

Category: Work & Life
Tags: FCS, Food Preservation, Food Safety, Meat Curing, Meat Smoking, Sausage Making

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