$15 – $25

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$15 – $25

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Learn how to make your own jerky at home with the experts from Louie's Finer Meats!

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Note: our classes are online at this time via Zoom, not in person—a link will be sent prior to the class.

Whether you’ve a freezer full of venison, or won a recent meat raffle, or just want to learn how to make DELICIOUS jerky, this class is for you! Taught by two of our area’s best, Louie and Louis Muench of Louie’s Finer Meats in Cumberland, WI, you’ll learn about the fundamentals of making your own jerky. Various seasonings, cooking, meat preparation and selection, and food safety will be covered. And there will be time for questions and answers. Join us on Zoom!

[Farm Table Foundation is a nonprofit with a mission to grow local food culture through education, research, and training. Our ticket prices for our programs reflect living wages for our staff, supporting knowledgeable and qualified instructors, and paying local farmers a fair price for the produce and proteins we source from them.

Please note: If you find that price is a barrier to attending one of our classes or events, please reach out to programdirector@farmtablefoundation.org.]


		Jerky Making image

Louie’s Finer Meats in Cumberland, WI, is celebrating its 51st year this year! Louis E. Muench (Louie), President, has been there since day one. He is a graduate of Cumberland High School, of SW Wisconsin Vo-Tech’s All-around Butcher Program, and of UW-River Falls with a double major in Food Science and Biology. Louie is past president of the Wisconsin Association of Meat Processors and the American Association of Meat Processors. Louie and his wife Barb have three children, one of whom will be co-teaching this class! Louis K. Muench, (Louis) also graduated from Cumberland High School and UW River Falls where he majored in Food Science. Louis also earned his Master’s in Meat Science from South Dakota State University. Louis has 3 children and is married to wife Ashley.

Louie and Louis are both very active in the community, serving on the board of directors and offices in various scouting organizations, several community organizations, and church. Both men have worked with numerous seminars, classes, and workshops in their profession, and have judged at Minnesota, South Dakota, Illinois, and Indiana sausage, ham, and bacon competitions. Louie judged at the international sausage competition in Frankfurt, Germany in 2019. Both men enjoy cross-country skiing, hunting, and fishing in any spare time.

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