UltraSource Academy

Meat Processing Seminar

Hundreds of processors worldwide have attended our UltraSource Academy Meat Processing and Sausage Making Seminar. Here's what a few of them had to say:

• "I can't stress enough the vast amount of ideas and information I received for new products and time savings in my business."


• "I have learned the scientific reasons why we do things and where I can improve my operations in the future."


• "I've worked for 15 years in fresh and smoked sausages, and I learned in three days many things that I'd never heard before—things that'll make my products better."

The $1,700 registration fee covers your tuition, hotel accommodations, all meals, and local transportation. Also, the fee is fully refundable toward a new equipment purchase from UltraSource ($10,000 or more) immediately before, during, or within 30 days of the seminar's conclusion.

Join us to learn the latest step-by-step meat processing techniques for adding value to your current products, adding new products, and maximizing the productivity of your processing facility. Alternating between the classroom and our fully equipped pilot plant, you’ll receive personalized training from our professional instructors and hands-on experience while producing sausages, hams, and whole muscle meats, including but not limited to:

• Bratwurst
• Pastrami
• Beef Jerky
• Smoked Brisket
• Snack Sticks
• Canadian Bacon
• Roast Beef

Test Kitchen Activities

• Learn to properly chop meat formulations for maximum benefits
• Learn proper techniques to extract higher percentages of available protein for better bite and yield
• Learn to temperature control during emulsifying
• Learn why and when to add, salt, phosphate, sodium eythorbate, and spices for maximum benefit
• Learn to produce two- and three-part base and coarse emulsions

Using a Vacuum Stuffer

• Learn to link natural, collagen, and cellulose casings
• Learn to properly adjust stuffer to link and portion (how to prevent casings from bursting)
• Learn the benefits of vacuum stuffing and linking

Using a Brine Injector

• Learn to prepare and properly utilize brine, chemicals, and additives
• Learn about green weight, injection percentages, and yield effects
• Learn about curing times, holding times, and brine temperatures

Using a Smokehouse

• Learn to calculate a cook cycle by letting the product tell you how it needs to be cooked
• Learn to use relative humidity for maximum efficiency and profit
• Learn how to properly cook and smoke natural, collagen, cellulose, fibrous, and saran-coated casings
• Learn proper cooking techniques for muscle meats (e.g., hams, bacon, roast beef, and beef brisket)
• Learn to apply natural and liquid smoke for enhanced flavor and color
• Learn proper drying techniques and times

Using a Vacuum Tumbler

• Learn to extract proteins and used them as binders for products such as boneless hams, sectioned and formed roast beef, poultry products, and more
• Learn to greatly reduce cure migration time (how to marinate beef jerky in less than 20 minutes)
• Learn how to vacuum marinate several products at one time with different flavor profiles
• Learn what products can be produced in a vacuum tumbler without the need of other support equipment

2012 Seminar Schedule (Tuesday through Thursday)

• 7-9 February (English)
• 17-19 April (English)
• 22-24 May (Español)
• 7-9 August (Español)
• 18-20 September (English)
• 16-18 October (English)