Freeze it until it holds a 'dimple' when you press a thumb into it. At
that stage, it slices perfectly.

Nonny

Steve Wertz wrote:
> On Wed, 10 Jan 2007 01:09:49 GMT, Reg wrote:
>
>> 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.
>
> Yeah - What he said. Flank makes a nice looking grain, but is a
> PITA to slice evenly for wide pieces and the cost isn't worth it.
>
> You can make jerky out of most any cut - I use something from the
> round usually.
>
> -sw

--
---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.