Registration for the 40th Annual Sausage & Processed Meats Short Course July 16-20, 2018 is closed.
Registration for the 2018 Basic Sausage Short Course will open Mid-August 2018.
Registration for 2019 Cured Meat Short Course will open fall 2018.
Registration for the 2019 Dry & Semi-Dry Sausage Short Course will open early January 2019
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