Using the Whole Animal (NIEUW)

This course will be given by Dr. Theresa Kamper. She is a specialist in prehistoric traditional tanning technologies and animal processing.
Course language is English.

Have you ever wondered what happens to the parts of an animal which don’t make it onto your grocery store shelves?
This course covers some options for using those parts!

The course aims to introduce you to what parts are useful for what products and how to preserve those parts until they can be used. Multiple levels of technologies from stone to steel will be covered!
Some examples of what will be covered in the course are as follows:

Organs: Removing, sorting and cleaning the edible organs as well as the utilitarian ones such as: brains for tanning the skin, the bladder for water bags and intestines for thread.

Skin: Removing the skin, de-fleshing and preserving the skin for later and the making of hide glue

Meat: Removing the meat, what cuts are best suited to different uses. How to debone, make roasts, jerky and soup meat. Basic meat preservation.

Fat: How to render fat to preserve it.

Bones: How to separate joints, bones as food, how to make tools from bones such as: skin processing tools, awls and needles, fish hooks, harpoon and arrow points, and jewellery.

Sinew: How to remove, clean and preserve both backstrap and leg sinew and how to later process it for fibre for sewing, bowstrings, hafting, bow backing etc.

Hooves: How to process the hooves for decorative items or for hoof glue.

Antlers: If antlers are present how to remove them, and a discussion on how best to work with antler.

* The course is three full days which will allow us to cover a wide range of introductory subjects but will not allow for the completion of finished projects.
* This is a pilot course and as such the content covered will evolve based on time, weather, and participant interests!
* One evening meal is part of the learning process.


(The gallery is at it's best on a bigger screen)

Course content:

  • introduction to all parts of the animal (most likely roe deer)
  • preservation of all animal parts
  • working with stone tools as well as modern tools
  • skinning
  • hide glue
  • cleaning the organs
  • making thread from intestines
  • removing the brains (for later use in tanning)
  • deboning and cutting the meat
  • basic meat preservation and cooking
  • jerky
  • how to render fat
  • how to make and use bone tools
  • bones as food
  • removing, cleaning and using sinew, hoves and antlers

Data:

Using the Whole Animal
Places available
  • 7 augustus 2020 tot 9 augustus 2020

Duration: Friday 10:00 am - Sunday ± 16:00 pm), arrival on Thursday evening is possible.
Group size: minimum 6 - maximum 10
Preknowledge: not required
Food:
this course is self catering. We will prepare one evening meal together. EXTRA provides coffee, tea and cookies.
Location: The Netherlands, ZW Drenthe
Accommodation: camping in the woods, either in your own tent or under a tarp.
Costs per person:
€ 345,=
Included: taxes (BTW), all needed materials, one evening meal, coffee / tea and camping.
Excludedthe rest of your meals, cooking utensils and camping equipment.

(Deposit 95,=)

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