Meat Processing: Biltong & Sausage Making

This practical course is designed to provide participants with the knowledge and hands-on skills required for small-scale meat processing, focusing on the traditional production of biltong and various types of sausages. The course covers raw material selection, meat preparation, processing techniques, hygiene and food safety standards, flavoring and curing methods, equipment use, and packaging.

Participants will learn both the artisanal and commercial aspects of meat processing, preparing them for entrepreneurship, value addition in agriculture, or employment in the meat processing industry.