

This right here. Your average sirloin slapped on a grill and cooked by some drunk asshole all wrong is just beef that isn’t quite beef jerky yet.
But take a good porterhouse, cut it right, trim it right, dry age it right, cook it right. That’s a whole different thing.





This is the only way I’ve been able to do it. Don’t try for sleek lines, embrace the scruff. It’s not bad once you get the hang of it. The back of the head it tough, but doable. Maybe have a friend do the neckline