In 2024 Pulaski County Extension conducted 2 summer sausage workshop and charcuterie board series. This series involved several components. In the first part, participants made their own cutting boards, learned about the best types & species of wood to use for cutting boards vs charcuterie boards, natural stains and food safe sealants, cutting board safety, and sampled Plate it Up recipes which were displayed on example charcuterie boards. In the second part of the series, participants learned about the different types of sausage and making their own sausage at home, they mixed and stuffed their summer sausage for fermentation, we discussed substitutions for beef in the form of venison or elk, gave cook wild recipes and discussed other options for venison, and sampled/displayed Plate it Up recipes on charcuterie boards, and conducted a glow germ hand washing portion prior to them handling any food. After fermentation, we used an electric smoker to smoke their sausages and packaged them for the next class. The final class involved creating their own charcuterie board displays and learning about food safety. 

•100% of participants surveyed stated an increase in knowledge of: 

–Types of wood and sealant to use for cutting boards

–How to cure summer sausage at home

–Cutting board food safety

–Food safety and the Temperature Danger Zone

–Understanding how to prepare a Charcuterie board

•80% of participants surveyed stated an intention to make summer sausage at home

•100% of participants surveyed stated an intention to make a charcuterie board at home

100% of participants surveyed stated that the subject matter was timely, practical, and educational

•Participants' feedback on most significant thing from program that will be applied to life: 

•Food safety and temperature

•Making summer sausage

•How to make food appealing

•"I will definitely be making some charcuterie boards for my family and church functions."

•Hand cleaning and food temperatures

•Different options to make sausage at home