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SDSU Extension offers pork processing short course

Scott Olson/Getty Images Close-up of meat
BECOME A PORK PRO: Beginning meat processors and backyard butchers can hone their skills at a pork processing short course in September.
Each participant will get to keep processed pork from half of a hog.

South Dakota State University Extension invites beginning meat processors and backyard butchers to learn new skills associated with the harvest, fabrication and processing of pigs. The Pork Processing Short Course will be Sept. 15-17 at the SDSU Meat Laboratory in Brookings.

“This two-and-a-half-day program will provide participants with hands-on opportunities to learn how to humanely harvest pigs, cut carcasses for wholesale and retail, and how to process bacon and brats,” says Christina Bakker, SDSU Extension meat science field specialist. “We will also cover food safety, processing ingredients and other exciting meat science topics.”

The Pork Processing Short Course will be 8 a.m. to 4:30 p.m. Sept. 15-16 and 8 a.m. to 1 p.m. Sept. 17. The SDSU Meat Laboratory is at the west end of the Animal Science Complex, 1097 N. Campus Drive, on the SDSU campus.

The cost of the program is $800 and includes three lunches, as well as daily snacks. Participants will also take home the meat they process from half a hog, so bringing a large cooler is recommended.

Registration is limited and will close Sept. 3. For more information, visit SDSU Extension Events or contact Bakker at [email protected].

Source: South Dakota State University Extension is solely responsible for the information provided and is wholly owned by the source. Informa Business Media and all its subsidiaries are not responsible for any of the content contained in this information asset.
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