It’s strange that jerky doesn’t find more currency as a snack. It makes sense if you think about it; a good serving of protein portioned out into between-meals bite-sizes. Perhaps it’s all the processing and preservatives that disqualifies, which was why Andrew Lim, who’s an underwater photographer by trade and a serial snacker by habit, created his own.
Lim’s drive to construct his own jerky came from the lack of healthy snack alternatives, combined with his dissatisfaction with the existing ones—leathery, shrivelled meats with a limited range of flavours; your teriyaki, black pepper and whathaveyous.
This story is from the October 2021 edition of Esquire Singapore.
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This story is from the October 2021 edition of Esquire Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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