This program will teach attendees to make summer sausage with their fall deer harvest and safe methods to make deer jerky. Participants will also learn proper scoring methods for measuring deer antlers, using Boone and Crocket/ Pope and Young scoring methods. Scoring is for educational purposes only. participants will not be certified. Each attendee will score multiple antlers as part of the workshop and each registered participant will leave with 1 to 1 1/2 pounds of summer sausage to cook at home. The following topics will be taught:

  • Making summer sausage
    • Equipment needed
    • Raw product considerations
    • Cure and seasoning ingredients
    • Food safety concerns
  • Cooking methods
  • Antler Scoring
    • Basics of scoring Whitetail deer antlers using Boone & Crocket and Pope & Young methods

The program cost $20 per person and includes light snacks. 

The class is limited to 20 people and will be held at the Christian County Extension Center 1701 W Jackson Street in Ozark Missouri. 

Contact: Kyle Whittaker, kyle.whittaker@missouri.edu, 417-859-2044

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