Hundreds of processors worldwide have attended our Koch College Meat Processing and Sausage Making Seminar. Here's what a few of them had to say:

"I can't stress enough the vast amount of ideas and information I received for new products and time savings in my business."

"I have learned the scientific reasons why we do things and where I can improve my operations in the future."

"I've worked for 15 years in fresh and smoked sausages and I learned in three days many things that I'd never heard before; things that'll make my products better."

The $1,700 registration fee covers your tuition, hotel accommodations, all meals and local transportation. Also, the fee is fully refundable toward new equipment purchase from Koch Equipment ($10,000 or more) immediately before, during, or within thirty days of seminar conclusion.

Join us and you’ll learn the latest step-by-step meat processing techniques for adding value to you current products, adding new products and maximizing the productivity of your processing facility. Alternating between the classroom and our fully equipped pilot plant, you’ll get personal attention and hands-on experience while producing sausages, hams and whole muscle meats, including but not limited to:

Smoked Bacon Bratwurst Pastrami Beef Jerky Smoked Brisket Snack Sticks Canadian Bacon Roast Beef

TEST KITCHEN ACTIVITIES

Using a Bowl Cutter

	Learn to properly chop meat formulations for maximum benefits Learn proper techniques to extract higher percentages of available protein for better bite and yield Learn to control temperature during emulsifying
Learn why and when to add, salt, phosphate, sodium eythorbate and spices for maximum benefit Learn to produce two and three-part, base and coarse emulsions

Using a Vacuum Stuffer

		Learn to link natural, collagen and cellulose casings
		Learn to properly adjust stuffer to link and portion (how to prevent casings from bursting)
		Learn the benefits of vacuum stuffing and linking

Using a Brine Injector

		Learn to prepare and properly utilize brine, chemicals and additives
		Learn about green weight, injection percentages and yield effects
		Learn about curing times, holding times and brine temperatures

Using a Smokehouse

		Learn to calculate a cook cycle by letting the product tell you how it needs to be cooked
		Learn to use relative humidity for maximum efficiency and profit
		Learn how to properly cook and smoke natural, collagen, cellulose, fibrous and saran-coated casings
		Learn properly cooking techniques for muscle meats (e.g., hams, bacon, roast beef, beef brisket, etc.)
		Learn to apply natural and liquid smoke for enhanced flavor and color
		Learn the proper drying techniques and times

Using a Vacuum Tumbler

		Learn to extract proteins and used them as binders for products such as boneless hams, section and formed roast beef, poultry products and more
		Learn to greatly reduce cure migration time (how to marinade beef jerky in less than 20 minutes)
		Learn how to vacuum marinade several products at one time with different flavor profiles
		Learn what products can be produced in a vacuum tumbler without the need of other support equipment