I love jerky. I really love jerky. Beef jerky, buffalo jerky, turkey jerky, venison jerky, all of it. Earlier this year I started collecting jerky labels. That’s a scanned sampling above, a scrapbook in the making. It has long been an ambition of mine to write and photograph a coffee-table book on jerky, which would sell in every truck stop and interstate convenience store in the land, which is such a transparently brilliant idea that I wake up every morning wondering why nobody has yet transferred a million dollars into my bank account as an advance on the mere concept. Someday.
In the meantime, I had occasion recently in the Texas Observer, bless ‘em, to write about the related pleasures of BBQ and jerky. You can READ THAT HERE.
In the meantime, if you know of any really good jerky — and I’m not talking about that gelatinous mass-production crap — pray do tell.
