Registration closed:
Field to Freezer
Deer Summer Sausage, Brats, and Jerky Making
Registration is Closed

LOCATION & SCHEDULE
Meeting on: Located at:
Start Time End Time
MDC Virtual Nature Center

DETAILS
Learn the steps necessary to process wild game yourself. We will discuss the field dressing process and demonstrate how to skin and butcher a game animal in simple easy steps with minimum equipment. You'll learn tips on how to make sure your wild game is the best quality possible.
Additional Information: Instructed by:
Deer Summer Sausage, Brats, and Jerky making workshop – Virtual Are you interested in learning how to process your own harvested deer? If you are, this workshop is for you! Missouri Department of Conservation education staff members are partnering with the University of Missouri Extension to offer a deer sausage, jerky, and brats processing workshop. Topics to be covered and demonstrated during the workshop: 1) Food safety to keep you harvested venison safe for consumption 2) The major muscle groups, common retail cuts and the preferred cooking method 3) Types of packaging and their advantages and disadvantages 4) Equipment needed and the demonstration of how to process - Ground product - Solid muscle processing - Jerky - Summer sausage - Brats Processing your own deer is a great way to ensure you enjoy your harvest while saving money! All the equipment that will be used to demonstrate the above products is non-commercial and readily available from several retailers. A Webex link to join the virtual program will be sent to registered participants 24 hours before the scheduled event. Lyle D Whittaker
Directions:

Greene County Farm Road 61 s/o US Hwy 160 2.5 miles.
Cancellation Policies:

You must cancel your registration before Tuesday, November 8, 2022.
Age Policy:

This event is open to all ages.