Join Chelsea Community Kitchen on Saturday, Oct. 1, 10 a.m. – 1 p.m., for an exclusive hands-on workshop to learn how to break down a whole deer and gain techniques for making venison sausage and curing jerky.
The workshop is taught by Tab Moffet of Tab’s Custom Cuts and Bait and Tackle, a family owned business in Gregory.
During deer hunting season Tab’s processes deer for hunters, but the store offers much more than this essential service. Fishing and hunting supplies can be found year round at Tab’s. Tab Moffet also custom makes his own jerky, summer sausage, and is a great source of information for the outdoor sportsman.
This participatory demo will show you how to properly butcher the deer, how to use its various cuts of meat, techniques for making summer sausage, jerky and plenty of recipe ideas.
For beginners and long-time hunters alike, this workshop is the perfect way to start the hunting season.
You can register for a ticket ($40) by signing up on our website at www.chelseacommunitykitchen.org, or calling Stephanie at 616-734-9123.
