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you have to get the meat, butcher it, smoke it, and then jerk the shit out of it for hours until it gets the right texture. why do you think they call it jerky?
it costs a lot to have burly old dudes sit around and jerk the meat for hours until it's ready for consumption, everybody knows that
If you ever make it to Africa, make sure to buy massive amounts of Biltong. It is like jerky, but so much better. Sadly it cannot be brought back to the states. I definitely supported the local economy a bit with my biltong habit while there.
last weekend me and my dad jerked meat all day. we jerked with soy sauce, vinegar and liquid smoke. he said my meat was a little flakey so he jerked it for me the next round and it came out waaay better. i think everybody should only have their meat jerked by an experienced jerker