Sausage-making demonstration at the 2015 Wisconsin-Minnesota meat processing school. File photo.

Wisconsin-Minnesota meat processing school is March 20-21

March 2, 2018 -- The University of Wisconsin-River Falls is hosting the Wisconsin-Minnesota Meat Processing School March 20-21. The school is jointly sponsored by UW-River Falls, the University of Wisconsin Extension, the Wisconsin Association of Meat Processors and the University of Minnesota Extension.

Participants will learn the practical science and art of sausage-making and meat curing from a team of university instructors, supplier specialists and award winning “wurstmachers.” Information will be covered at a basic, applied level and is aimed at operators who have minimal meat curing and sausage-making experience, but processors of all levels can benefit from this program. There will be several processing demonstrations and product evaluations.

The registration fee is $325/person and includes course materials, refreshment breaks, lunches and an “Old World” dinner on Tuesday evening. Participants will have opportunities to interact informally with the instructors.

Enrollment is limited, but a few seats are still available. The registration deadline has been extended by one week to Tuesday, March 13. For more information and to register, visit https://marketplace.uwrf.edu/products/meat-processing-school. For questions about the school, email gary.onan@uwrf.edu.