Dry Cured Bacon & Field to Freezer Class

Spend an evening learning two unique skills with University of Missouri Extension.

The night begins with a Dry Cured Bacon Workshop where participants prepare their own 4–5 pound pork belly to take home and complete the curing process.

Following that, the Field to Freezer Workshop will guide participants through making summer sausage to take home and provide hands-on instruction in Pope & Young and Boone & Crockett antler scoring methods.

Attend one or both workshops, each offers practical skills, expert instruction, and plenty of take-home value.

Pre-registration is required by Wednesday, November 5th to ensure your space.