Join Mike McKenzie, owner of Seed to Sausage, who will share his award making Charcuterie techniques and knowledge at BioFoodTech’s 3-day Artisan Charcuterie workshop. The workshop will provide practical and technical knowledge involved in creating small-scale artisan cured products. Students will learn the fundamentals of formulas and ratios, proper processing techniques, equipment, and principles of fermenting and curing meats. Students will also learn about managing microbial risks, resulting in quality products that meet food safety and provincial regulations. Participants will also enjoy hands on practice in the pilot plant making various sausages and fermented products. For more information call 902-368-5146 or email: jmshinn@biofoodtech.ca
