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Learn by Doing at Home – Sausage Making and Grilling Tips

May 20 @ 5:00 pm - 6:00 pm

It’s time to fire up the grill! With summer around the corner, many people are wondering how to spice up their barbeque game. The Cal Poly Meat Processing Center (MPC) is the only USDA-certified and inspected facility of its kind on a university campus. Join Cal Poly Meats Manager Jim Douglass as he guides you through an at home model of some of the hands-on, Learn by Doing activities students participate in at the MPC.

During this session you’ll learn how to make homemade sausage, where to source ingredients, how to choose meat based on cut and grade, proper food safety practices for handling and storage, and, of course, tips and tricks to become the ultimate grill master. Break out the tongs and stock your fridge so you can follow along at home.


May 20
5:00 pm - 6:00 pm
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