Whole Animal Harvest Class

A hands-on class in giving death, processing, and full use

When: August 22 8am – August 23 3pm
Cost: Full course: $395-475, Non-refundable deposit: $150 **We Accept VSAC Grants
Where: Stannard, Vermont

This class is a hands-on experience in the full process of whole animal harvest. Together, we will walk through the act of giving death to a sheep or a goat, and follow that life all the way through skinning, field dressing, butchering, cooking, and preserving. This class is designed to deepen both your practical skill and your relationship with the act of taking life for food – learning to use as much of the animal as possible.

During the weekend we will:

• Give death through hands on harvest
• Skin, field dress, and butcher the animal
• Cook and eat some of the meat over the fire during class
• Process meat into foods such as sausage, jerky, and possibly pastrami
• Make bone broth and render fat
• Clean and prepare the intestines
• Catch and save blood for cooking and baking
• Bark-tan the bladder
• Work with organs
• Process the head for headcheese

Start: August 22 @ 8:00 am
End: August 23 @ 3:00 pm
Organizer: Coleen Butler
Email: closetotheskin@gmail.com