Animal Processing

Join us for day of learning the entire process of bringing an animal from whole to breaking it down into its many useful parts. Learn to get over the confusion and fear of what to do and learn to take part in the creation of your food from the most basic level. We will cover some basics of slaughtering and then focus on skinning, gutting, cleaning, basic at home butchering techniques, sausage making, jerky making, caring for your tools, as well as some basics on how to utilize the hide, bones, and sinew.  Expect to get hands on! This course will be taught by Hans Mayer who co instructs the Traditional Hunting Course here at Roots. He has been processing wild and farm raised animals since childhood.