This annual workshop short course takes a comprehensive approach to understanding general meat processing technologies. Participants will learn the practical science and manufacture of sausage and whole muscle products. A team of university instructors, supplier specialists, and award-winning sausage makers will provide a science-to-production education focusing on the important aspects leading to successful meat processing. Product manufacturing demonstrations featuring fresh, cooked (ground and emulsified), and dry & semi-dry sausages and cured whole muscle meats (bacon and ham) will reinforce important concepts discussed in the classroom.
Topics Covered
Processors from every level of experience can benefit from this program with content focused on those interested in, or currently involved in, the meat snack industry. Enrollment is limited to 50 registrants to maximize learning opportunities and personal interactions with speakers
- Meat Science
- Non-Meat Ingredients
- Sausage Casings
- Fresh Sausage (+ Demo)
- Emulsified Sausage (+ Demo)
- Cooked Sausage (+ Demo)
- Dry- & Semi-Dry Sausage (+ Demo)
- Artisanal Meat Processing
- Meat Microbiology & Product Shelf-Life
- Pathogens of Concern
- Cooking & Smoking
- Meat Plant Sanitation
- Show Quality Ham & Bacon Processing (+ Demo)
Registration
Members of state affiliate organizations qualify for the discounted rate of $650. After registration, within 2 business days please email Ky Peters (kpeters26@wisc.edu) either 1. proof of your membership to your organization or 2. the contact information of your organization for verification.
For non-state affiliates, the cost of this course is $1,450.
Course fee includes course materials & handouts, refreshments, lunches, a Wednesday evening reception, and local transportation between the Embassy hotel and the MSABD building.
Lodging, parking, and other meals are not included.
Late registration begins 8/25/2026
- Late State Affiliate = $750; Late Non-State Affiliate = $1550
Registration closes 9/1/2026
Location
The Basic Meat Processing Workshop is held at the state-of-the-art, Meat Science and Animal Biologics Discovery building on University of Wisconsin-Madison Campus.
1933 Observatory Dr.
Madison, Wisconsin 53706
Lodging
A room block is reserved for this program at the DoubleTree by Hilton Downtown Madison.
A link to book a room will be shared in your registration confirmation email.
DoubleTree by Hilton Madison Downtown
525 W Johnson St.
Madison, WI 53703
Transportation
A shuttle service will be provided between the DoubleTree Madison Downtown and the MSABD building. If you are not staying at the DoubleTree, you will be responsible for either meeting the shuttle each morning or providing your own transportation.
If providing your own transportation, parking is available next to the MSABD building (Lot 67, 2002 Linden Dr.; Lot 36, 1635 Observatory Dr). Follow this map for more information. Rates are $1/30 min for the first 3 hours and $1/hour thereafter. Maximum rate is $15/day.
Change in Plans?
You may substitute another person at any time prior to the start of the course. If you need to cancel your registration after August 25, you may receive a refund less a $50.00 processing fee. If you cancel your registration between September 1 and the start of the course, no refund will be issued. If you fail to cancel, no refund will be issued.
If you have questions regarding registration or otherwise,
Please contact Ky Peters at kpeters26@wisc.edu