Venison Processing Class

Photo of Venison Bologna

Date(s) - 09/17/2020
6:00 pm - 8:30 pm

Pennwood Home and Hearth

Thursday, September 17, 2020

Join us Thursday, September 17th for our venison processing smoked salmon class. Chris Combs will lead this event. The class will cover: breaking the venison down into the different cut of meat, prepping and getting all the cuts, safe handling and keeping the meat clean and cold, and what the best cuts are for muscle jerky. He will process jerky, bologna, snack sticks, hamburg, and getting the best cuts for steaks and roasts. Chris will discuss smoking woods, skin selection for bologna, sausage, and snack sticks as well as seasonings and cures.

For the salmon Chris will cover prepping, brining (wet and dry), best smoking woods, and smoking the salmon.

Products being used:

LEM Processing Equipment:  Grinder, stuffer, slicer, jerky cannon
Smokers:  Camp Chef Woodwind grill with sidekick and jerky racks
Pit Boss vertical smokers, Big Green Egg, and Grill Grates
  • Jerky
  • Bologna
  • Snack Sticks
  • Espresso Backstrap Steaks
  • Venison Roast
  • Venison Stew
  • Venison Chili
  • Smoked Salmon

WhenThursday, September 17, 2020 – 6:00 – 8:30 pm
Where: Our showroom on the patio
Cost$40 per person
* Pre-registration is required
** Class sizes are limited so pre-register early to ensure your spot.