ATTENTION HUNTERS
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HOME SAUSAGE MAKERS
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Learn how to use quality ingredients to make great tasting sausages without wasting precious time and money!

CLASS FORMAT AND CONTENT

You won't want to miss this year's class ! After reviewing and updating the class content to include the latest techniques, your instructor Rodney Schaffer has set the 2010 schedule. Classes meet in two successive weeks - allowing more time to cover critical aspects of food handling, food safety and sausage making. The format also gives you the chance to try at home what you learn in week 1 and come back the following week to improve on your efforts or figure out 'What went wrong ?'.

We teach you safe and efficient processing techniques along with tricks of the trade in the two evening class. Each class will be held from 6:00pm-8:00pm on consecutive tuesdays, wednesdays or thursdays. Pre-registration is required and class sizes are limited to 20 students.

CLASS LOCATION

Since 2008, we have been holding the class 'just up the road' at the Butler County Vo-Tech School in the Culinary Arts Department. The center is located at 210 Campus Lane, Butler, PA 16001 (Click HERE for map ) The location allows us to offer a better hands-on experience and to accomodate more students in each class so no one will have to be turned away until next year !

Even with the larger space, classes will fill quickly so please choose one of the following dates and call with your reservation as soon as possible to ensure a seat.

2010 Schedule of Classes:

Select 1 of the following 3 class schedule options - Fees include BOTH classroom sessions

Schedule Option 1: Tuesdays, January 12 and 19, 2010
Schedule Option 2: Wednesdays, February 17 and 24, 2010
CANCELLED
Schedule Option 3: Thursdays, March 18 and 25,
2010

Cost: $60.00*

*Payment is required at least two weeks prior to your scheduled class date. Your registration will be confirmed on receipt of payment.
Please make checks payable to Rodney Schaffer.
Classes without a minimum number of enrollees may be subject to rescheduling or cancellation

Reserve your space by email : JRettig@ConYeagerMail.com. Be sure to include your contact information and the class you are interested in when placing your reservation by email. To reserve a space by phone (or if you have any questions about the class) call June Rettig at 724-452-4120, or 800-222-2460 Ext 116

Topics Include:

¨ Fresh Sausage, Smoked Sausage, Bologna, and Meat Snacks

¨ Types of meats, grinding techniques, appropriate ingredients, casing types, smoking and cooking times, and safe cooling procedures.

¨ Packaging and shelf life

¨ Stuffing and twist-linking fresh or smoked sausage

¨ How to build your own smokehouse

Students will receive a course outline, a Con Yeager formulations book, and a seasoning sample pack containing: Country Sausage, Hot Italian Sausage, Italian Sweet Sausage, Hillbilly Jerky kit and a Bologna kit. The student will also take home a sample sausage made during the class.

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