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#18 - freenarative
Reply +3
(11/18/2013) [-]
This is BS and here is the simple reason why. I make jerky. As do many others. And if you ask any one who does this what will CONSIDERABLY shorten the shelf life of jerky, it's fat. this "preserved" heart has fat on it. the yellowy stuff on its top half. That means this is no more than 3-6 weeks old. Sorry, but it's BS