Anyone around here ever make it from scratch?
I've done a google search for recipies, but all seem to use it in dishes but no explanation of how to make it other than it is thinly sliced beef, salted and slightly dries in the air or smoked.
Had some at a restaurant last night and it was awesome. The menu said it was thinly sliced beef cured with salt, lime, and spices. I might just have to go with that and make my own.
Silver UDS with weber lid, UDS #2 black with a weber lid, 1995 Treager pellet grill, 22.5 Weber