Venison butchery & jerky workshop 10am - 4pm
*MAXIMUM NUMBER FOR THIS COURSE IS 12*
Would you like to be able to make your own jerky, biltong & sausages?
Professional foragers & food preservation experts, Martin & Suzie Cowley of Cowley’s Fine Foods, are tutoring this historical food preservation course 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.
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.
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.
Accommodation is available within the local area, some suggestions can be found on our 'local accommodation' page - please arrange this yourself.
Refreshments are provided on the day but not lunches.
Toilet and classroom all easily accessible from the car park
*Please bring a packed lunch, own drinking vessel & face mask if you would like to wear one*