Thread: Jerky
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Old 10-23-2020, 07:02 PM   #5
thirdeye
somebody shut me the fark up.

 
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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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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