Do you raise animals because you want to have control over how your meat is produced? Would you love to be able to take the animals you've given so much care into that final important step, butchering, but you just don't know where to begin?
 
Join us for a 2 day on-farm home butchery course March 22nd and 23rd! Save money by learning how to process meat yourself and stop worrying about butcher wait lists.
 
Day 1 we will start with a freshly slaughtered hog and have hands-on instruction on gutting, skinning, and splitting the carcass. Hilary will teach a technique of mixing the steps of gutting and skinning that streamline the process nicely, and she will show how an optional skinning cradle makes the job easier.
 
Day 2 we break it down into primals, turn primals into cuts of meat, and package them for the freezer. We will discuss tips on grinding, rendering, and nitrate free curing.
 
There will be emphasis on processing an animal with basic tools that a homesteader is likely to have or can easily purchase and how that affects the final cuts of meat.
 
Cost is PER DAY. You may attend one or both days, but purchase two if you want to attend both days. We start at 10:00 both Friday and Saturday. (If the Both Days option is sold out but there are 2 One Day options, and you want both days, go ahead and purchase 2 One Days.)
 
We will provide tools, but feel free to bring your own clean, sharp knife and hacksaw. Dress for the weather! I recommend lightweight, preferably fingerless gloves with dishwashing gloves over them to keep your hands warm.
 
If you purchase this class, feel free to bring a family member who also wants to learn.