Learning the Fine Art of Making Jerky and Summer Sausage

Heather and I enrolled in a Community Education & Enrichment Course offered by Central Wyoming College. It was in Lander, where Heather is now their museum director. It was taught by three women from Hi Mountain Seasonings. The first night we each got about a pound of eye of round and used a special cutting board, supplied by Hi Mountain Seasonings, to cut the meat in good-sized strips (approximately 1/2 inch thick). The following day we cooked our jerky in a stove on special screens, also supplied by Hi Mountain Seasonings, for the two hours we were in class. Because the boards and screens were not good enough for their products (minor defects), we got to keep them, which was a nice bonus. We spent the second night learning how to make summer sausage and, by the end of the night, each of us got to take home a pound of jerky and a good-sized sausage.

My "winnings" from the course:

They also provided us with some free stuff, including a bumper sticker that they sell:

"Vegetarian" - An old Western word meaning Lousy Hunter.