Dr. Theresa Emmerich Kamper
Tanning & Traditional Skills
Sat, 14 Oct|
Using the Whole Animal - Norway - NOK 4000,00
Have you ever wondered how our ancestors prepared, transformed and preserved an animal to waste as little as possible? This course will introduce you to just that process! You will be introduced to what parts are useful for what, and how to preserve those parts until they can be used.
Time & Location
14 Oct, 10:00 – 16 Oct, 17:00
Krokkleiva, Åsaveien 38, 3531 Krokkleiva, Norway
About the event
The energy invested and the risks taken by our ancestors when hunting using relitively short range weapons, made it important to waste as little of an animal as possible. Each animal represents a precious resource consisting of an astonising variety of raw materiasl. These materials provide food, clothing, containers, cordage, tools, lighting and a host of other possibilities!
So many parts of an animal do not make it onto our modern grocery store shelves!
This course covers some of the myriad options for using those parts.
This course will introduce you to what parts of an animal are useful for what products and how to preserve those parts until they can be used. We will cover all basic butchery for both food and utilitarian items, as well as those parts not often seen as useful.
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, fishhooks, 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 length of the course will allow us to cover a wide range of introductory subjects but will not allow for the completion of finished projects. This course and the content covered will evolve based on time, weather, and participant interests!
COST: NOK 4000,00 (NOK 1200,00 deposit due on registration) Remainder due on the first day of the course. You may pay the remainder by bank transfer or paypal (details will be given after registration). I also happily take cash on the start day of the course if this is easier.
Cancelation policy: Deposit refunded up to 4 weeks before the course start date. After this it is forfeit.
Duration: 3 days (Saturday 14th Oct. 10:00 am - Monday 16th Oct. ± 17:00 pm)
Group size: Min 6 - Max 12
Catering: Please bring your own Breakfasts. We will eat the various parts of the Deer for Lunch and Dinners
The course will be held at Sundvollen, on the construction site of Hardraade Viking ship association. Where a full scale Viking ship is being build using fully authentic methods!
You may stay in a tent or caravan/camping car on the site, with access to toilets.
There is a sauna down by the fjord and the possibility of swimming in the Tyrifjorden, although October can be a bit chilly!
If you prefer a bit more luxury the Sundvolden Hotel is 500 meters away.
Included: All course materials, coffee/tea, Lunch and Dinner
Not included: Accomodation apart from camping, Breakfast
Using the Whole Animal
+NOK 30.00 service fee
+NOK 30.00 service fee0