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Home processing of meat & sausage making

November 20, 2011

Learn about basic cuts of meat, how to pump & prime bacon & ham for smoking, lard rendering, & sausage making at Mike Hardler Farm, 1-4pm, $20 suggested. Samples to taste. RSVP: lucia@lrw.net, 570/224-4653 or 212/254-3551.