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Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here.
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The UFO Cold Smoke Generator produces cold smoke 3-5 degrees above ambient temperature. The UFO Cold smoke generator has been designed to be retro-fitted to any vessel that can contain smoke.
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UMAi Dry® brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic dry aged steak, charcuterie and salumi in the comfort of your own refrigerator.
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The Carnivore Collective 5L Sausage & Salami Stuffer comes with a new gearing system. Features a 2 speed, 3-gear system built with a stainless steel construction, frame and cylinder. Four different diameter funnels cover most popular sizes of standard sausage casings: 16mm, 22mm, 32mm, 38mm
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This Victorinox Swiss Army Knife Belt Pouch is great for keeping your Swiss Army Knives ready-to-hand. Constructed from a high quality stitched black leather, your Knife Pouch not only looks good, but is rugged and keeps you and your Swiss Army Knife well protected.
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Victorinox’s new Soldier’s Knife has had a lot of changes since World War II, but you can still expect great quality and clever design. This new knife (the Official Soldier’s Knife of the Swiss Army) has loads of tools, plus a great outer grip and a large locking blade that can be opened with one hand. Genius!
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Although the forest is its natural habitat, our Swiss Army Forester Wood works just as effortlessly exploring the extremities of the urban jungle. The 10 fully integrated functions include a screwdriver, large locking blade and wood saw. Crafted in beautiful walnut, the scales reflect this large pocket knife’s close affinity to nature.
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Saturday 31st May & Sunday 1st June 2025
Start time(both days) – 9:00am, Finish time – 1:30pm
Saturday 26th July & Sunday 27th July 2025
Start time(both days) – 9:00am, Finish time – 1:30pm
*Participants are asked to arrive 15 minutes prior to the commencement time on both days
Cost:
Pork 1 Day – $540 Per Person
Lamb 1 Day – $540 Per Person
Pork 2 Days – $715 Per Person
Lamb 2 Days – $715 Per Person
**Please be sure to choose the local pick up option at check out to avoid having to pay shipping fees
*All equipment and produce is supplied as part of your booking fee. Participants will take home all the meat they prepare during the class, a new boning knife and a butcher’s apron as a memento of the experience.
**We reserve the right to raise our class fee at any point within reason; unstable meat prices make accurately costing classes months in advance of the event very difficult, unfortunately we don’t have a crystal ball to foresee any potential price rises and we will raise the cost to attend if we are advised of any significant cost increases. We encourage anyone interested in attending to book asap! Once booked you won’t have any more to pay regardless of any potential cost increases closer to the date.
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