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Bacon, Jerky & Sausage Workshop with CCE
June 10 @ 6:00 pm - 8:00 pm
In this workshop presented by Billy Murphy, he will offer participants a hands on experience in Old World dry-cutting and smoking methods for bacon, grinding sizes,spices and cures. He will also cover types of meats to use to make sausage, jerky and bacon.
Space is limited for this workshop, so contact Tricia and reserve your spot. This workshop is making sausage, bacon and jerky for your own home use.
Free for 4- H Youth