Jerky Making

During the weekend of November 14th students at RRH were taught how to make jerky using some Venison (deer) meat donated by the Utah Division of Wildlife Resources. Under the watchful eye and direction of “Uncle Pete” the facilities Manager, students learned how to debone an animal, how to correctly prepare the meat, and then how to season and marinate the meat prior to the actual drying of the meat to get delicious homemade jerky. Students had a lot of fun and learned some life skills that can be used by them the rest of their lives. 22 students participated and each had approximately a pound of jerky to eat when the workshop was completed. Those students that were involved will now have the opportunity to attend part 2 of the workshop, which will allow them to be the “Chef” and begin compiling their own recipes and procedures.

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