VENISON: SMOKING, DRYING, SALTING & PEMMICAN 7th / 8th May 2022 (10am start Sat 4pm finish Sun)
*MAXIMUM NUMBER FOR THIS COURSE IS 10*
Would you like to be able to make your own bacon, jerky, biltong & sausages?
Professional foragers & food preservation experts, Martin & Suzie Cowley of Cowley’s Fine Foods, are tutoring this historical food preservation course over two days where you will be shown how to skin a deer and salt the hide for tanning. Next you will learn how to break the beast down and then turn it into jerky and sausages etc.
You will be working with a dehydrator to show you the modern method, as well as a canvas smoker enabling you to learn the historical method. The recipe will be the same as the original jerky made during the Louisiana Purchase Expedition of 1804 undertaken by Lewis and Clark.
The cost of the course includes hot food on arrival on Friday, hot drinks all weekend, breakfast and dinner on the Saturday and a BBQ on Saturday night using some of the sausages etc made during the day.
On Sunday morning breakfast will be provided and you will be shown how to make Pemmican using the Chippewa method and all the meat prepared on the course will be shared by everyone to take home.
We aim to split the course into two groups and each group gets its own deer.
The course starts Saturday morning but we will be allowing camping from the Friday evening for people who need to travel a long distance and also to enable people to get to know each other around a campfire in the evening.
There is a PH/hotel in easy walking distance plus other accommodation - please arrange this independently yourselves - suggestions are available on our website.
You do not have to camp or stay overnight if you are able to travel to Berrycroft Hub each day from your own home. This is not a compulsory residential course.
IF YOU DO INTEND TO CAMP AT BERRYCROFT HUB PLEASE CONTACT US TO BOOK YOUR PITCH. ADDITIONAL COST OF £12 per NIGHT. COURSE ATTENDEES ONLY AND NO PETS.
*Please own drinking vessel and face mask*.
Attendees must be over 16.
Please read our Covid19 / CORONA VIRUS INFORMATION before attending.