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I used to make LOTS of jerky with London Broil cuts.

I sold it in 2.5 oz bags to co-workers and I couldn't make it fast enough.

A little un-necessary info.... Sept 11 took care of that "well paying aviation career" so after a while, I'm back on my feet, but in a much smaller company that I haven't tried the "jerky" thing on yet... but A MUCH better company.

Just keep an eye on the sales fliers in for the local G'stores. Anything around $2 a pound is OK if it's lean.
I have made jerky with flank steak, top sirloin, and brisket. Flank was the best, but pricey. I recently asked a butcher about it and he said that he could slice a rump roast for me thin enough for jerky. His offer to do the slicing was dependent upon me purchasing more than the pound of beef that I originally asked for. I ended up buying just short of three pounds. When I took it home it was so clean I just had to do a little trim on each slice and it was off to the marinade. Quicker to do three pounds that way than one pound of flank by hand. BTW, it was cut against the grain into roughly round pieces about four inches across. After I dried it I used a knife to cut into strips and it was some of my best. The thicker cut made it slightly more chewy, but that was reported as a plus by the jerky devotees. Good clean rump runs about $3.50 a pound, so I was much more happy to share this product with others.

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