You won't want to miss this year's class ! Registrations have been going quickly so get your
reservation in early for these updated classes. Your instructor, Rodney Schaffer, has introduced
a new 2 day format for this classic class and has set the 2008 and 2009 schedules. The new format
will be presented in two successive weeks - allowing more time to cover critical aspects of food
handling, food safety and sausage making. Now, you will have a 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 ?'.
NEW CLASS LOCATION !
We have moved the classes to a new location - just up the
road at the 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 move 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' !
We will still teach you safe and efficient processing techniques and
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. 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.
2008 Schedule of Classes:
Select 1 of the following 3 class schedule options - Fees include BOTH classroom sessions
Schedule Option 1: January 15 and 22, 2008 Completed
Schedule Option 2: February 6 and 13, 2008 Completed
Schedule Option 3: Thursdays, March 6 and 13, 2008
2009
Schedule of Classes:
Select 1 of the following 3 class schedule options - Fees include BOTH classroom sessions
Schedule Option 1: Tuesdays, January 13 and 20, 2009
Schedule Option 2: Wednesdays, February 4 and 11, 2009
Schedule Option 3: Thursdays, March 5 and 12, 2009
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.
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 us 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: Cajun Hot Sausage,
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.
