A popular and meaty snack is jerky, made of beef, venison, and other meats. However, a barrier to making homemade jerky is the lack of knowledge of how to safely dehydrate meat. Jerky in the store is often prohibitively expense, so the extension office around deer hunting and slaughter season often gets asked how to make jerky. The dehydration process additionally allows the meat to be shelf stable, so it will not take up room in the clientele’s already likely full deep freeze. To meet this answered need of how to make jerky it was determine that a workshop on the topic was appropriate.

    To begin the Jerky making process, I collaborated with Rita Stewart, Lincoln County Extension Agent for Family and Consumer Sciences. Rita co-facilitated the most recent agent dehydration in-service training. She made recommendations for cuts of meat to and how thin they needed to be sliced for a good result. I also took advantage of available UK publications and the Ball Blue Book to put together a research based presentation which included sample tasting.

    It was determined that the “Basics of Beef Jerky” would be offered three times in partnership with the Adair County Cattlemen’s Association, who graciously provided the meat. The first session would be provided to the Adair County Cattlemen’s Association Junior Cattlemen youth group, the second session would be used as a homemaker leader lesson, and the third lesson would be offered to the general public.

    Currently, only the first session has been offered with the other two in the near future. However, the first session was a huge success. There were eight participants, all of which could identify, according to a survey after the lesson; how the dehydration process preserves food, what food safety precautions must be taken during jerky making, and how to package the product to ensure longest possible shelf life. The workshop will be offered again twice more later in April, 30 people have currently RSVP’d for the remaining sessions.