Homemade Sausage Making

Hi all.
Just need to tell someone and for reasons I can't do it in real life.
I am going back to school and taking "Butchery and Charcuterie Management" at Southern Alberta Institute of Tech. (SAIT). 44 years old, 25 years into my career and decided I was done a few months ago. Just got my acceptance letter and could not be more excited! The course is focused on traditional products and cuts. 8 month full time program.

Congratulations! And bravo for having the insight and courage to make your move.

Congrats on your courage to embark on a new path. I suspect that it is somewhat intimidating but at the same time exciting. Wishing you the very best anf I hope you will stick around here and share your knowledge on us meatheads on this forum.

Congratulations and good luck. That should be an interesting program.

Congratulations and good luck too you on your new venture!

Thanks. This forum has been a huge part of my decision. I don't post much because I am learning and don't generally have allot to add to the conversations. I'm more of a sponge than hose. I will keep all posted!

Redzed. It was actually a trip to Victoria this summer that "pushed" me. My family went to Buchart Gardens and I went to Choux Choux Charcuterie, Whole Beast and another that I can't remember. Talking to the guys there convinced me that I can do it!

Congratulations! I took that course in 2014. You will enjoy and learn lots from the instructor Desmond. You will get spoiled with all the high end equipment! A side bonus is that the bakery course is taught across the hall and they were always bringing over fresh baked samples.

LOEBER74 wrote:Redzed. It was actually a trip to Victoria this summer that "pushed" me. My family went to Buchart Gardens and I went to Choux Choux Charcuterie, Whole Beast and another that I can't remember. Talking to the guys there convinced me that I can do it!

It's great that places like that are thriving. Shows that there is a market from people who don't want the tasteless and subpar supermarket stuff. Pm me with your email and I'll send you some good reading material so that you can get a head start.

PM sent! Thanks!

Brave move. Good luck

I’m now 6 weeks into my program and it has (is) an education. Absolutely what I feel I am meant to be doing. The program focuses on whole carcass usage. The day starts with us cutting 2-4 cases of chicken between 14 of us. Then into groups to either cut beef or pork sides and bagged primals. Make fresh sausage, or fermented. The last group is running our meat counter scaling, packaging and pricing. The afternoon is spent in the classroom learning anatomy theory of all things “meaty”. We

The instructors are all trained chefs and butchers so we are getting a lot of cooking instruction as well.
Everyday we cut to fill the campus kitchens requests as well as custom cuts, but anything we want to play with is fair game.
That’s the best part, I have professional equipment and advise for all my ideas!

Sounds wonderful

Great to hear! The cooking instructions will help you immensely when you start working the profession. You will have clients often ask you how to cook or prepare a cut of meat or product. And it's so much better to learn from professionals and experienced people. Learning from internet posts may be possible, but has its limits and there is so much misformation out there, especially in the Facebook pages.