Wednesday, November 12, 2008


slow-dessicated after 24 hours of marination. succulent, chewy in a way that redefines 'al dente'.

jerky is one of the things I miss about living in north america. not many here know about it, and the commercial variety usually found in vending machines at pubs is nothing more than dried soggy cardboard with salt and pepper added.

all that's missing is a cold draught beer.