UW-RF Offers Venison Workshop
The first workshop is "From Field to Freezer: Venison Workshop," Sept. 26-27 from 6 to 9 p.m. in the Room 150 in the Agricultural Science Building on campus And is designed hunters who want to field dress and process their own deer.
Demonstrations include correct killing zones, techniques and equipment for gutting, skinning, caping and boning as well as freezer preparation. Hands-on cutting practice is available for participants over age 16 for an additional fee. Tuition is $59 for observers and $99 for hands-on participants.
"Now is a great time to learn or brush up on your dressing, capping, boning and cutting techniques," says instructor Steve Watters. "Participants will be able to put these skills to good use almost immediately. If you pay a commercial locker to process your deer, it'll cost anywhere between $60 and $100 per deer."
The second workshop, "Sausage- and Jerky-Making" is for those who want to learn basic home venison sausage and jerky processing and preparation techniques. Participants will learn recipes, meat formulations, spices, and safe handling, packaging, and storing practices. All participants will take home samples of their work. The workshop is from 6 to 9 p.m. Tuesday, Nov. 8 and cost is $49.
Watters also teaches both workshops and is a lifelong hunter who has many years experience in meat cutting and processing. He has managed the UW-RF meat processing pilot plant for the past 20 years. The plant processes beef, pork, lamb, chicken, and the occasional red deer or ostrich. Watters also teaches classes and laboratories in quality assurance, meat cutting, meat processing and food processing.
Tuesday, 22-Jun-2010 16:21:25 Central Daylight Time
University of Wisconsin - River Falls