Ever notice how buying jerky is almost more plastic than meat? Making jerky--beef, lamb, venison, chicken, etc is easy, relatively quick, far more cost effective, and makes far less (or no) waste! Jerky is protein rich making for a hardy long lasting snack whether at home or on the road. You can also rehydrate jerky while cooking a meal, making for an excellent trail meal. In this class, we will process raw meat to make into jerky together. Exploring various ways to flavor the meat. Finished jerky for tasting will be available.

The workshop fee is by donation, but we ask that you help cover the cost of ingredients and supplies. This will be $10-15, depending on the workshop and quantity you take home. No one will be turned away.

Hosted By: Neighborhood Roots Food Collective