Meat Processing – Level 1 (Sausage Making & Fish/Chicken Smoking)

by Gilbert Banda

Course Duration: 10h

Enrolled:107

ZK400.00

Level

All Levels
Duration

10 hours
Last Updated

April 13, 2025
Enrollment validity

Enrollment validity: Lifetime
Certificate

Certificate of completion

Course Curriculum

Introduction to Meat Processing
This topic gives a brief of the meat processing industry, it will look at the tools and resources one needs in the industry.

Introduction to Agribusiness

10:37
The Meat Value Chain
Value Addition Through Meat Processing

Embracing the Entrepreneaur in You
What core skills and values do you need to have in order for you to turn the knowledge you gain into a thriving business.

Principles of Meat Processing Technology

Equipment Used in Meat Processing

Standard Practices in Meat Processing

Sausage Making

Introduction
Boerewors Sausage – Intro

17:14
Boerewors Sausage – Quantities

03:26
Boerewors Sausage Making

02:59
Boerewors Sausage – Grinding to Final

09:51
Boerewors Quick Run through – Updated Bonus Content

06:09
Hungarian Sausage Making

06:34
Hungarian Sausage Making – The Spices

03:51
Hungarian Sausage Making – Mix and Grinding

03:15
Hungarian Sausage Making – Filling

16:47
Hungarian Quick Run through – Updated Bonus Content

06:02
Polony Making – Intro

06:16
Polony Making – Filling to Final

12:41
Polony Quick Run through – Updated Bonus Content

07:19
Important Points to Note

Cured and Smoked Meats

Course Summation

Bonus Lesson
Open Discussion

A course by

Gilbert Banda

The Teacher's Village

CEO

4.5

Total 2 Ratings

1 Rating

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Catherine Banda

3 years ago

Amazing and easy to understand 🥰

The Teacher's Village

4 years ago

Great resource

Meat Processing – Level 1 (Sausage Making & Fish/Chicken Smoking)

Requirements

Target Audience

Material Includes

What I will learn?

Course Curriculum

Introduction to Meat Processing This topic gives a brief of the meat processing industry, it will look at the tools and resources one needs in the industry.

Introduction to Agribusiness

The Meat Value Chain

Value Addition Through Meat Processing

Embracing the Entrepreneaur in You What core skills and values do you need to have in order for you to turn the knowledge you gain into a thriving business.

The Entrepreneaur in You

Can You Make It?

Can You Sell It?

Can You Take Care of The Money?

Principles of Meat Processing Technology

Introduction

Equipment Used in Meat Processing

introduction to the Equipment Used

Digital Scale

Meat grinder/mincer

Bowl Cutter

Sausage Filler

Wrapper

Standard Practices in Meat Processing

Introduction

Principles of Meat Processing

Sausage Making

Introduction

Boerewors Sausage – Intro

Boerewors Sausage – Quantities

Boerewors Sausage Making

Boerewors Sausage – Grinding to Final

Boerewors Quick Run through – Updated Bonus Content

Hungarian Sausage Making

Hungarian Sausage Making – The Spices

Hungarian Sausage Making – Mix and Grinding

Hungarian Sausage Making – Filling

Hungarian Quick Run through – Updated Bonus Content

Polony Making – Intro

Polony Making – Filling to Final

Polony Quick Run through – Updated Bonus Content

Important Points to Note

Cured and Smoked Meats

Introduction

Equipment used in Curing and Smoking

Ingredients Used

How to Smoke Chickens

How to Smoke Fish

Course Summation

CONCLUSION

Bonus Lesson Open Discussion

Group Discussion Part – 1

A course by

Student Ratings & Reviews

Introduction to Meat Processing
This topic gives a brief of the meat processing industry, it will look at the tools and resources one needs in the industry.

Embracing the Entrepreneaur in You
What core skills and values do you need to have in order for you to turn the knowledge you gain into a thriving business.

Bonus Lesson
Open Discussion