While 5 to 6 head of cattle were processed a day at the Fort in the mid-1840s to feed the workers, excess meat was dried to be sold, especially to trade ships on the coast. It is not only one of the ways the Fort made money, but it also helps to represent the agricultural production of the Fort and how the Fort contributed to a major change in the environmental landscape of the Sacramento Valley in the 1840s. In this video, Jared and Channey demonstrate making jerky, however using venison, in th

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