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Some people will trim out all fat and use only cuts of meat with limited or no marbling in their jerky, but personally I think that done properly, some nice seams of fat add a wonderful flavor and I probably push close to the limit of fat content that should be used (in other words, I use well marbled meat and don’t trim any fat off regardless of what cut I’m using). The only thing you really need to watch for is the fat content, because if not dried out completely it can potentially go rancid on you and spoil your jerky. One of the great things about jerky is that you can use almost any cut to make it, including a lot of pieces that would normally go for scrap or into burger. It takes relatively little prep time to make a batch, and the ingredients and hardware required is pretty basic as well.įirst of course you need some meat, any type of meat will do. It is also surprisingly easy to make, and I’m going to share how I did my latest batch. It is portable, nutritious, doesn’t require refrigeration, and won’t spoil on you.
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Jerky is a great snack for the outdoors, whether you are camping, hiking, trail riding, fishing, hunting, or literally any activity you can think of where you might require a tasty treat. No matter where you get your meat from, you can never go wrong with making it into jerky.