Following a very successful Farm-to-Fork deer processing program there were several requests for more courses on ways to better utilize meat that was processed at home. This sparked the idea for a summer sausage-making program. Summer sausage has become more popular with the surge in popularity of the charcuterie board. The popular charcuterie board commonly contains an appealing spread of cheeses, meats, fruit vegetables, and dips. Summer sausage making is also popular among hunters as well because it is a great way to spice up the meat that they have harvested. 

The Washington County ANR agent teamed up with the Russell County FCS and ANR agent to host a "Summer Sausage Making and Smoking" Class. Participants were taught proper food handling skills, the importance of temperature control, the importance of handwashing, and of disinfecting the equipment utilized throughout the process. They were also able to learn about the process of making and curing their own summer sausage and were educated on how to incorporate wild game, such as deer meat, into their summer sausage. steps of how to make summer sausage (including the fermentation process), Following the presentation participants were allowed to get their hands dirty by making their own tube of summer sausage! The Russell County FCS agent then took the summer sausage back to smoke it properly and it was then returned to the participants the following week. 

This course was a big hit among participants and their survey results speak for themselves. Over 50% of the participants have already made their own summer sausage at home. 100% feel more comfortable with the summer sausage-making process and believe they could complete it at home. Class participants also gave praise to the agents for how good the summer sausage they got back from the class was. Participants have also offered ideas for future programs!