Processing

The processing class involves curing, smoking, raw meat preparation, sausage making and many other techniques involving organs, blood and bones. Because of the nature and time sensitivity of this class, offerings will be limited. A good understanding of butchering and curing will be necessary for this class.  

All participants will get a packet with an outline of the class as well as digital copies of all the recipes.  This will allow students to refer back to the information in the future when needed.  

This advanced classes will be 4 - 8 hours long and up to several days in duration, depending on how many techniques will be covered.  Classes can be held at a persons’ residence or in a rented common space.  All wild game must be supplied by the participants pursuant to state and federal laws and regulations. 

This class will be for students who want to butcher their own wild game or who already do, but want a better understanding of different cuts.  There will be more focus on bone-in and whole muscle group cooking techniques. There will also be instructions on how to make wild game stock.  It’s important that students save and freeze all the bones from the butchering process. Butchering classes are offered and encouraged as a prelude to this class.

Some of the things covered in this class will include aging meat, bone in preparations, sous vide, smoking, stock making, and more advanced recipes and techniques.  Students can pick recipes and techniques from the Wild Game Chef library or ask for specific instructions not found in the library. The class will be catered to a student's specific goal for the process.

Class sizes can range from 1 - 10 students, depending on space availability. Groups of 4 or more will have a second instructor / helper. For students to get the most out of their experience, smaller groups are encouraged to allow for more questions and hands-on experience.