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MEAT

Tremendous food economies and access to amazing meat options open up when you have the skills to process your own. Our workshops are geared to take it post kill, through butchery, and to highly value added charcuterie such as sausage and dry cured items. Our philosophy at Food Workshop is that there's no 'one way' to do things - ever. We intend to have multiple voices share their thoughts and approach on any particular subject. 

DEER BUTCHERY
Butcher your deer at home with a boning knife. Primals, seam butchery, wrapping, and more.
BUTCHERY - WATERFOWL
Canada Goose and duck breakdown with Hank Shaw.
MOOSE BUTCHERY
Moose are huge, and offer some interesting challenges and opportunities to put them up. [IN DEVELOPMENT]
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BUTCHERY

FIELD DRESSING DEER
Learn what to do before getting started, how to open it up, what to extract and how, how to harvest offal, and more.
BUTCHERY - WATERFOWL
How to assess bird condition, when and how to dry pluck, breaking the bird down, harvesting offal, cookery considerations for the kitchen.
HOW TO SKIN A BLACK BEAR
Learn how to best prepare the hide for use - a legal requirement in Alberta. [IN DEVELOPMENT]
FIELD DRESSING TROUT
If you don't have someone in your life to teach you to gut and pan-fry a trout, we're here for you. [IN DEVELOPMENT]
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FIELD DRESSING

 
 
 

CHARCUTERIE

FRESH GAME SAUSAGE
Kevin walks you through his home sausage making setup, and shows you how to make one of his favourite recipes. [IN DEVELOPMENT]
MAKING BACON
You really need to know how to make bacon. This basics around curing, and various ideas on smoking at home. [IN DEVELOPMENT]
JERKY
Jerky is a classic favourite, but made well by few. Learn the basics of how to put up meat without needing your freezer.
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