Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
tpack;15417630 said:
This is from a post I made a while back. Any cut from the round makes great jerky. I recommend waiting till top round, bottom round or eye round roast go on sale and stock up. This is bottom round.
https://discussions.texasbowhunter.com/forums/showthread.php?t=778827
thanksIn addition to London broil beef, which is my norm, I've even made jerky with chicken and it came out great. One important lesson that I've earned is no matter what meat you use you should make sure that each strip is the same thickness and that's tough to do without a true meat slicer.
Full disclosure: I typically use one of my deydrators for jerky.
Going to be patiently waiting, me and the pup drooling to see your results on this Eye of Round jerky recipe.View attachment 8494
My first attempt at Jerky on the 590. I have used dehydrator in the past with ground sirloin and flank steak. They were good but I am hoping this will be great. Eye of Round seems to be the favorite as I have scanned through many recipes on line but London Broil, Flank and a couple others seem to do well also. As lean as possible is most important, Fat is not jerky’s friend. I am marinating overnight and smoking in the morning for a Superbowl snack.View attachment 8494