> Bob Simon > wrote:

>> I've been slicing rump roast thin for my home made jerky. I'm happy
>> with the flavor and texture of my jerky but I'd like less connective
>> tissue. Is there an economical cut of beef that has less of this
>> stuff, or is there a fast way to remove a good bit of it?

I use London broil (top sirloin I believe) for making jerky. It's pretty
gristle free. Slice it against the grain, marinate the slices, then dry 'em
out!


Barb Anne