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. Instructors teach the principles of meat processing at a basic, applied level and information is aimed at operators who have small to moderate amounts of meat curing and sausage-making experience. However, processors from every level of experience can benefit from this program. Instruction will include several processing demonstrations and product evaluations.