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To meet Lunar New Year holiday demand, a jerky shop with a history of more than 30 years hired 10 extra staff working in shifts, allowing the shop to handle orders without rest. In addition to regular jerky, the shop is selling an ingot-shaped jerky that has been very popular for its unique design and flavor.

Each strip of this jerky is expertly marinated in soy sauce and honey. This ingot-shaped piece is a little spicy and seasoned with pepper.

After being pickled and dried, the jerky is cut into strips by a machine.

With practiced hands, staff then line up the jerky and put it through an oven at over 200 degrees, giving it a rich, roasted flavor.

Huang Hsien-chih
Jerky entrepreneur
The meat is all pork from the hind legs because the hind leg has less connective tissue, so it holds its shape better when roasted.

This special Lunar New Year jerky, shaped like a gold ingot, is moister. The oven conveyer belt is slowed down so that the jerky is roasted slowly, locking in the juices. It’s ready when it sizzles and the fat dances on the surface.

Huang Hsien-chih
Jerky entrepreneur
The temperature and speed for roasting the jerky depends on its thickness and shape, as well as its moisture level. Or, for example, the temperature that day also has an impact.

After it’s roasted, the jerky cools off in front of a fan. There are lots of orders for the Lunar New Year, but the jerky can’t be packaged and sent until it cools down.

Huang Hsien-chih
Jerky entrepreneur
The cost for handling sales increased by about 20 times compared with normal. In terms of staffing, we hire some part-time staff to help, adding around a dozen more people.

The price of pork itself has risen by about NT$10 per kg leading up to the Lunar New Year. But thankfully, this jerky business signed a long-term contract with a butcher, reducing the impact of inflation and rising prices.

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