"Our mission is to provide the world with a quality high-protein snack and change how people see beef jerky forever, all while being a beacon of light to the community!"
1435 Sterling St
|Monday||10am - 6pm|
|Tuesday||10am - 6pm|
|Wednesday||10am - 6pm|
|Thursday||10am - 6pm|
|Friday||10am - 6pm|
|Saturday||10am - 4pm|
17 flavors of Beef Jerky
3 flavors of Turkey Jerky
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Contact The Business
Send a message to Ruga Rue Jerky and Banquet Hall:
My name is Mark Stone, and I have been making jerky for more than 30 years. I started with deer, moose, elk, basically whatever I could dehydrate. 20 years ago I moved back home to Erie, PA from San Antonio, TX and began throwing annual Christmas parties at our house. We would have anywhere from 70 to 100 people in our home at a time and yes, we were cramped.
As the years went on, my best friend Rusty and I, started having jerky competitions each year at these parties in order to liven things up a bit. My goal was to beat him, although I never did. My friend won every year by a landslide. The votes were not even close.
Now, my friendship with Rusty began in grade school and continued on throughout the years. We grew up across the street from each other, we learned how to ride motorcycles together, we went through life together. He was the best man in my wedding, and he was very special to me.
One day, about ten years ago, he called me up and said: “Mark, come over to my house. I’m going to teach you how to make jerky.”