SHR # 2554 :: Traditional African Cured Meats Beat Beef Jerky plus Sweden and COVID-19 – Cory Conklin - I was introduced to Biltong and Droëwors by SHR listener John Bolger when Alisa and I visited Ireland. I was immediately hooked. But getting these African cured meats in the USA wasn't a possibility back then. To achieve their flavor first requires traditional seasonings used in Africa. Then they have to be slow cured for 2 weeks by air-drying. The end result is a cured meat that needs no refrigeration, but, unlike beef jerky, is tender and moist. Not like eating a roof shingle, but instead like eating real steak that has been dried to perfection. And also unlike beef jerky, not a single grain of sugar added. If you're a fan of beef and beef jerky prepare to change your opinion and eating habits. PLUS Sweden did not shut down their country in response to COVID-19. As such the MSM touted a death toll of catastrophic proportions. Even today, the New York Times calls Sweden a -cautionary tale- for the rest of the world claiming it -yielded a surge of deaths while sparing its economy from damage-. Is this true? Did Sweden fail miserably at protecting their population? Of did they just school the rest if the world in what not to do in response to this virus.