Wisconsin Meat Processing School

Wisconsin Meat Processing School

Dates: March 23, 2022 at 8:00 am to March 24, 2022 until 4:00 pm

We have reached our maximum number of participants for this class, therefore registration is CLOSED at this time.
Please contact Jesse Brookstein at 608-263-4891 or brookstein@wisc.edu with any questions.

About the Wisconsin Meat Processing School
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 will 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.

Topics Covered

  • Basic meat science
  • Non-meat ingredients
  • Sausage casings
  • Overview of fresh sausage (including a manufacturing demonstration)
  • Overview of emulsified sausage (including a manufacturing demonstration)
  • Overview of cooked sausage (including a manufacturing demonstration)
  • Overview of dry and semi-dry sausage (including a manufacturing demonstration)
  • Meat microbiology and product shelf life
  • Pathogens of concern and effective control methods
  • Cooking and smoking
  • Meat plant sanitation
  • Ham and bacon processing (including a manufacturing demonstration)
  • Artisanal meat processing

Meals/Social Events
A light continental breakfast, break items, lunch, and refreshments will be provided both days. Tuesday evening will feature the best “wurst“ dinner you’ll ever have, showcasing a variety of specialty “old world” meat products at the Essen Haus authentic German restaurant in Madison. Thursday’s lunch will feature the products from Wednesday’s manufacturing demonstrations.

Course Location and Transportation:
The Wisconsin Meat Processing School will be held at the University of Wisconsin – Madison Meat Science & Animal Biologics Discovery (MSABD) building, located at 1933 Observatory Drive, Madison, WI 53706.

A shuttle service will be provided from the DoubleTree Hotel to the MSABD building at 7:30 am each day. If you will be staying at a hotel other than the DoubleTree, it will be your responsibility to meet the shuttle departing from the DoubleTree each morning at 7:30 am

In addition to the shuttle, nearby parking is also available in Lot 67 (2002 Linden Drive) or Lot 36 (1645 Observatory Drive). Rates are $1 per 30 minutes for the first 3 hours, and $1/hour thereafter. The maximum rate for the day is $15.

For additional information about parking, visit this map which shows the location of the Meat Science & Animal Biologics Discovery building.

Registration
The registration fee is $450 per person and includes course materials & handouts, breaks & lunches, Wednesday evening dinner, refreshments, and local transportation between the DoubleTree Hotel and the MSABD building.

Enrollment for this short course is limited to 45 participants to ensure every participant has an excellent opportunity to learn and have their questions answered.

Lodging, parking, and other meals are not included.

Registration deadline is March 11, 2022 — Registration is CLOSED at this time.

Preferred Hotel
DoubleTree Hotel
(0.8 miles from MSABD)
525 West Johnson Street
Madison, WI
Phone: (608) 251-5511

Online Booking Link to receive rate of $149/night
Room block with the special group rate will be in place until Friday, March 11, 2022.

Change in Plans:
If you need to cancel, contact Jesse Brookstein at 608-263-4891 or brookstein@wisc.edu before March 11, 2022 to send a substitute or receive a refund minus a $50 processing fee. If you fail to cancel, no refund will be granted.

Course and Registration Questions:
If you have questions regarding registration or otherwise, please contact Jesse Brookstein at 608-263-4891 or email brookstein@wisc.edu.