As demonstrated by Colorado Springs bison rancher Peter Popp, “You’re gonna get our soy sauce and Worcestershire sauce, so you’re gonna get some of that tang that’s gonna hit your tongue about the same time the salt does. That heightens all the flavors in it. The smoke flavor was something more. It’s not just the campfire smoke. It’s that gunsmoke. It’s that flavor you get from there.”
“You sound like you’re describing a fine wine,” said Petersen.
“It’s a fine meat! It’s a fine jerky,” he said.
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