Join Mike Cragin, a meat craftsman with over 40 years experience crafting Wisconsin and National Award Winning meat products, in this hands-on class. He will guide you through making your own Canadian bacon, corned beef, and pastrami from scratch. Mike will provide all the brine ingredients and demonstrate how to prepare and apply them. You’ll take your meats home to continue the brining process and receive step-by-step instructions for cooking—whether you’re using a home smoker or your oven. Leave with the knowledge, confidence, and recipes to create mouthwatering meats that are guaranteed to impress.What to bring: Two 2½–3 lb eye of round roasts and One 2½–3 lb boneless center-cut pork roast in a cooler.

Unlock the secrets to earning money around the clock. This dynamic class teaches you practical strategies and step-by-step tools to develop, launch, and automate income-generating products that keep working for you with minimal ongoing effort. You’ll learn how to identify profitable opportunities (50 ideas included!), build irresistible offerings, master automated sales and marketing systems, and scale your income streams — all while protecting your work and overcoming common hurdles. Get ready to transform your ideas into a powerful, passive income machine that works day and night. The instructor, LeeAnne Krusemark, is a Chamber of Commerce Past President, current author/editor, and a nationwide Professor of Publishing at higher learning institutions, including Harvard Adult Education. Informative handouts for future use are included in class fee. The webinar login information will be emailed the day before class.

Are you ready to elevate your sausage making skills? Join Mike Cragin, a meat craftsman with over 40 years experience crafting Wisconsin and National Award Winning meat products, for an in-depth seminar covering the science and craft of four essential sausage- making techniques:*Fresh*Smoked*Fermented*Emulsified