One of his books had given several ways to make jerky. One article said the meat had to remain at 145 degrees Fahrenheit for a minimum of ten minutes,...then the temperature should be reduced and the meat must be allowed to dry completely. Another article said the temperature should be 160 degrees for at least fifteen minutes, and ... there were a lot of cautions with each article. At any rate, the meat had to be kept hot long enough to kill the bacteria and other microorganisms, then the. I used my tongue to slither around his dick a few times, but after that, I caressed the bottom of it. He blocked the water from hitting me, so I knew it my own perspiration flowing down my forehead.Even at my slow pace, I found him loving it, from his moans, to his constant movements and everything else that made him enjoy the pleasure. After a couple minutes, I leaned back and extracted his schlong."You aren't done, are you?" No," I answered, stroking his member again. "Maybe I'm playing a. More

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