I use beef London broil, cut from the top round, or about any wild game roast. I have the meat cutter cut them 1" to 1-1/4" thick. I'll slice with the grain for the traditional chew, and against the grain for an easier chew (although it still has some chew to it). I prefer a dry cure, and I buy a bulk jerky cure, then add my own mix of seasonings.
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~thirdeye~
Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC
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