Dry meat making part of sovereignty and food class

Kapawe’no First Nation – In our sovereign foods class, students learned how to prepare a dry rub seasoning mix from scratch from basic spices. How to properly slice the prepared meat against the grain so that it is easier to chew. Filled up the different styles of smokers and finish off with using a dehydrator for mass production so that the whole school could sample there tasty treats. Elk, moose and goose dry meats were amazing. Great work to our LAW program and students.