Wisconsin Meat Processing School

This short course takes a comprehensive approach to understanding general meat processing. Participants will learn the practical science and art of sausage-making & meat curing from a team of university instructors, supplier specialists, and award-winning “wurstmachers”. To facilitate a stronger understanding of topics discussed, manufacturing demonstrations on fresh, cooked, emulsified, semi-dry sausages, ham and bacon products will occur in the state-of-the-art MSABD building to reinforce important concepts discussed in the classroom.

Processors from every level of experience can benefit from this program with content focused on those interested in, or currently involved in, the meat snack industry.