SDSU Extension will host a pork processing short course May 24-26, 2022 at the SDSU Meat Laboratory in Brookings, South Dakota (1097 N. Campus Drive, Brookings, SD 57007). The course will teach aspiring meat processors and butchers the basic techniques for harvesting, fabricating and processing pork.
Classes will take place from 8:30 a.m. CDT to 4 p.m., beginning with an optional hands-on pork harvesting session on May 24 and concluding with sessions on processing and packaging May 25 and 26. For more information, view the course details below or contact Christina Bakker, Assistant Professor and SDSU Extension Meat Science Specialist.
- Tuesday, May 24 – Optional*
- hands-on pork harvest
- Wednesday, May 25
- harvest process review
- how to make bacon
- cut your own side of pork
- functional ingredients in processing
- Thursday, May 26
- make brats and pork sausage
- finish processing bacon
*Optional hands-on pork harvest session is included with three-day registration only.
What to bring
- large cooler to safely transport finished pork products home at the conclusion of the course
What you take home:
- program materials
- meat processed from half a hog, including:
- 1 pork loin, cut how you want
- 1 slab of bacon, sliced
- 1 Boston butt
- 1 rack of spare ribs
- ~10 pounds of traditional brats
- ~10 pounds of pork sausage
Registration fees are $600 for a three-day ticket (May 24-26) and $550 for a two-day ticket (May 25 and 26). Fees include meals, program materials and the pork products harvested during the class. All participants must be at least 18 years of age.