Reg wrote:
> Nonnymus wrote:
>
>> I normally would use a stronger term, but since this might be seen by
>> ladies and the underage, I chose to use a more gentle point of
>> exclamation.
>>
>> Today, I bought some flank steak to make a little jerky, I know that
>> this will date me, but the last time I made flank steak jerky was back
>> in the early 90's. Then, as I recall, I almost swallowed my tongue
>> when the store wanted $1.99 a pound. I can remember when it was
>> either tossed out, ground and "sneaked" into hamburger by a greedy
>> butcher or boiled up to make a meat broth. I can also remember my
>> mother frying it up and then scraping it with a spoon to make "scraped
>> steak."
>>
>
>
> Just my 2c here, based on various experiences... I haven't
> found it worth the money to make jerky from the more expensive
> cuts. If I laid out some jerky made from flank next to some
> made from round most people couldn't tell the difference. Or
> if they expressed a preference the flank wouldn't win out
> more than 50% of the time.
>
> Are you smoking it, or just drying it?

A bit of both- 120f and smoke until it's able to bounce. I always
thought of flank as low as it gets. Are you saying that there's a
tougher or worse piece of beef?

Nonny

>

--
---Nonnymus---
This is Las Vegas, for goodness sake.
Where the economy is governed by liquor and sin.
Please, do gooders- go back home;
Don�ft Californicate our state.