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P
Paul

I first tried this style of jerky in Hong Kong back in 2011.. I have been looking for it ever since here in Australia...
Slightly sweet bbq in flavour there are 3 levels of spicy.. I always go for the original...
It's ground beef or pork that is pressed into sheets and flame grilled.. warm it is so tender. If you try to eat it cold the port has a slightly more solid texture about it.. a quick slide into a 130° oven for about 5 mins being it up to a warm temp and a more tender bite .
Slice and add it to fried rice or a tossed green salad 🥗. The flavour is to die for.. without having to do the dying part. ENJOI ❤️🌹 any time of year.. 😋🤤

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