Reply to "Beef Jerky Pic"

chaplainbillMember

Looks good! That is some hi-dollar meat. I've been using knuckle roast, which is bugolgi sliced. Tysons sells it, and last I checked it's 2.71 a pound. It has a tiny bit of fat, but I just snip it off with sissors when I'm done. it is so thin, I only get about a 3 to 1 yield, (three pounds of raw to a pound of finished jerky), but folks are lapping it up at 20.00 a pound faster than I can make it. What's your yield like on that meat? Might be worth switching if it was under 2 to 1. I also use the High Mountain. The FEC is the perfect enviornment for jerky, nitrates and airflow and clean smoke - can't beat it.

11/8/117:33 PM

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