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 The Various Methods of Curing Meats Into Jerky or Jerky Talk 
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 The Various Methods of Curing Meats Into Jerky or Jerky Talk
Hello there, during my leftover topic creation, I thought about jerky and several questions come up.

What is the historical value of jerky? Is it strongly preserved for long life? How long it can last in space? Is it easy and safe to make? How far can it preserve into the wild?

These questions are barely scratches of the phenomenal discovery of jerky. It's like our pre-refrigerator days, when a ice box might or might not exist. Even to this day, this product finds its way to the space age, accompany our astronauts/cosmonauts with a whiff and taste of homemade recipes or even culinary excellency. We live day in and day out about our lives, striving to make ends meet, trying to make a most out of something. And then, there's the jerky, sitting in bliss, throughout the ages.

I just did a quick read so no research just yet. I read that there are several ways to cure (food preservation) meat into jerky. I might go over food preservation techniques of other foods, along with hypothesis and theories.

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Post Re: The Various Methods of Curing Meats Into Jerky or Jerky
any meat product that hasnt been raised to the internal temperature of 140F is RAW ITS FUCKIN' RAW GET OUT OF MY KITCHEN MATE! WHERES THE LAMMM SAAAAAAAAAAAAAAUCE

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