And less salt, from the taste of Jack Link's at least.RJ 17 said:That does indeed sound delicious, and that's pretty much the same process for making some good jerky, just different meats.Jonluw said:Can't be bothered to now that Fenrizz reminded me of Fenalår.
See, what you do is you rip the thigh off a sheep, then you salt it and dry it and let it hang in a cottage for somewhere between three months to three years.
Then you cut off thin, delicious, slices of awesomeness.
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The salt level of Fenalår is closer to potato chips.
Best enjoyed with some good old traditional rice porridge.