Dec 8 @ 1:00 pm – 4:30 pm
REGISTER HEREInstructors: Vince & Dawn HundtFor generations, people of German ancestry in the ridge country near La Crosse have made what they call “woosht” or “wurst,” which simply means “sausage” in German. These are large[...]
Dec 8 @ 1:00 pm – 4:30 pm
REGISTER HEREInstructor: Ryan WagnerDescription: Students will learn how to take scrap venison meat, add pork, seasoning, cure and culture and turn it into delicious, shelf-stable dry-cured sausages. The art of dry-curing meat has been around[...]