Instructor: Daniel Koennecke, Sauer-Beckmann Living History Farm/LBJ State Park
Location: The Bluff
Participants will learn how to identify and properly cut fresh pork to get bacon, ham, roasts, pork chops, sausage, et cetera. Participants will grind meat, learn to season and cure different cuts, measure, stuff, and tie sausage. How to smoke sausage and age bacons and hams will be discussed but not shown as that process takes several days. The afternoon will focus on making salzfleisch (salt pork) and rendering the lard which can be used for a variety of purposes - cooking, baking, making soap... Participants will receive two fresh sausage links to take home at the end of the conference.