CLEAVER Academy

WILD GAME CURING

Get more out of your wild-caught game than simply a freezer full of mince and schnitzels.

Learn how to extend the life of your meat with tasty venison salami and bresaola. Create a simple and tasty duck prosciutto and a terrine recipe to turn any game meat into the hero of your next charcuterie platter.

This class will also include a session to help you create venison sausages so succulent, juicy and plump you’ll be the envy of all of your hunting mates.

Lunch will include some amazing wild-caught dry aged venison and you’ll each get a salami to take home too.

  • Saturday 28th June, 2025 | 9:30am | $260pp

Topics covered:

  • Meat selection;

  • butchery for curing;

  • the 5-key steps of salami making;

  • whole muscle curing;

  • salt box vs equalisation methods;

  • making juicy fresh sausages;

  • ideal curing conditions; and

  • storage of cured meats.

Products made;

Venison Salami; Venison Bresaola; Duck Prosciutto; Game Terrine and Fresh Game Sausages.

Lunch and refreshments included

Take home items:

1 x Salami; Fresh sausages