Education & Training

Sausage & Processed Meats Short Course 2004

  The SFPIP has offered a variety of short courses focusing on the needs small/independent meat processor as well as those of the larger commercial meat processing companies. courses have discussed and demonstrated basic sausage making procedures, the roll and function of ingredients curing technology, marination techniques, smokehouse optimization and packaging methods.

  For More information on future short courses or to discuss a custom training session, contact:

Paul Rogers (306)966-8831

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