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Four-Part Meat Preservation Series

  • Saturday, February 3, 2018, 10:00 AM - 12:30 PM
  • Saturday, March 10, 2018, 9:30 AM - 2:00 PM
  • Saturday, April 7, 2018, 9:30 AM - 2:00 PM
  • Saturday, April 21, 2018, 9:30 AM - 2:00 PM

Join us for a single class or all four of the winter meat preservation workshops. These classes include the tools and rules you need to sell your specialty meat products. Hobbyists are also welcome to attend these sessions. Pre-registration required and includes refreshments and informational handouts.

February 3-Developing Your Meat Products: An Overview

FREE session (pre-registration still required)
An overview of labeling, packaging & preserving regulations with three Cornell specialists           Register Here

March 10-Sausages & Meat Stick Production
$20/includes refreshments, handouts and take home finished product

This workshop includes and demonstration as well as a hands-on portion. Led by Larry Althiser, owner of Larry’s Custom Meats Register Here

April 7-Jerky Making Techniques
$20/ person includes refreshments and handouts

This workshop includes a demonstration as well as a hands-on portion with Kate Fidduccia, author of the Jerky Bible.Register Here

April 21- Techniques of Cured & Specialty Meats
$20/ person which includes refreshments and handouts
Opportunity to learn the techniques behind prosciutto and guanciale.Register Here

Throughout 2018, Cornell Cooperative Extension of St. Lawrence County is offering a unique slate of workshops for producers and food businesses in market strategies, value-added production, food safety plans and business development. These workshops are made possible through a USDA Rural Business Development Grant.


Contact

Maria 'Flip' Filippi
Local Foods Program Leader & Harvest Kitchen Manager
mpf65@cornell.edu
315-379-9192 ext. 229

Location

Cornell Cooperative Extension
2043B State Higwhay 68
Canton, NY 13617