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Contact Information
5700 E M Copps R, Stevens Point, WI 54482
Detailed Information
Protein boxing, blast freezing, storage, tempering, de-boxing to combos & repack and X-Ray
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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.
