
Moose butchering workshop at Tsuut'ina Nation aims to pass on traditional knowledge
CBC
Ginger and David One Spot have opened up their campground on the Tsuut'ina Nation near Calgary this month to teach families traditional ways of handling, smoking and packaging wild meat.
"Everything, the way I cut, it is tradition. It's nothing that you're taught in school," said Ginger One Spot.
"What I've been taught was passed down to me so I'll be passing all that knowledge to whoever shows up."
The workshop starts with teaching the "boning" process or taking the meat off the bone, before moving on to show how cut-lines need to be followed and what glands need to be taken out.
"After the meat is cut then we take it out to the smokehouse and then that's when we hang it," she said.
"There's a certain kind of wood I use that I was taught to use by my grandparents and their grandparents. The meat turns out better and It doesn't taste funny."
Teachings on how to treat the meat with respect start with the hunting process.

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