I've been asked to smoke up a few pounds of jerky to give away for the
Holiday season. I've used the London Broil cut for small batches and realize
that the leaner the meat the better the end result. Given that, what cuts of
cheap, lean beef should I be on the lookout for? The local Cash & Carry has
*big* chunks of select grade beef priced considerably less than the local
stores, but I don't want to hose myself buying a 20+ lb. chunk of the wrong
type of beef. Thanks for any input and a happy Thanksgiving to you all.
Brian

"Brian D." > wrote in message news:<EC1pd.9624$1B2.5131@trnddc02>...
> I've been asked to smoke up a few pounds of jerky to give away for the
> Holiday season. I've used the London Broil cut for small batches and realize
> that the leaner the meat the better the end result. Given that, what cuts of
> cheap, lean beef should I be on the lookout for? The local Cash & Carry has
> *big* chunks of select grade beef priced considerably less than the local
> stores, but I don't want to hose myself buying a 20+ lb. chunk of the wrong
> type of beef. Thanks for any input and a happy Thanksgiving to you all.
> Brian

Brian, I use round steak. the thin stuff, about 1/4" thick, cut into
strips, and cured/marinated.

Make sure it's very lean, and trimmed of all fat. I love fat as much
as the next guy, but trim it well. But you know that.
Watch your yields too. Each pound of meat will yield about 1/3 pound
of jerky.

Like I wrote. Round steak.

mOO
Pierre

"Brian D." > wrote in message
news:EC1pd.9624$1B2.5131@trnddc02...
> I've been asked to smoke up a few pounds of jerky to give away for the
> Holiday season. I've used the London Broil cut for small batches and
realize
> that the leaner the meat the better the end result. Given that, what cuts
of
> cheap, lean beef should I be on the lookout for? The local Cash & Carry
has
> *big* chunks of select grade beef priced considerably less than the local
> stores, but I don't want to hose myself buying a 20+ lb. chunk of the
wrong
> type of beef. Thanks for any input and a happy Thanksgiving to you all.
> Brian
>
>
Bottom round works well, and in most cases, reasonably priced.
Then again, I have not seen too many reasonably priced pieces of meat in NJ
lately.

I throw a bottle or two of homemade hot sauce into a gift bag with a couple
of colored sheets of tissue paper. You can find these at your local craft
store for the best prices. Don't forget the custom printed gift tags.


Happy Holiday's


Danny

Brian D. wrote:
> I've been asked to smoke up a few pounds of jerky to give away for the
> Holiday season. I've used the London Broil cut for small batches and realize
> that the leaner the meat the better the end result. Given that, what cuts of
> cheap, lean beef should I be on the lookout for? The local Cash & Carry has
> *big* chunks of select grade beef priced considerably less than the local
> stores, but I don't want to hose myself buying a 20+ lb. chunk of the wrong
> type of beef. Thanks for any input and a happy Thanksgiving to you all.
> Brian

Maybe this is more than you want to know?
http://www.randyq.addr.com/jerky/jerky.htm

I've not tried anything here, but it comes highly reccomended on the BBQ Forum.

BOB
but *will* try some this winter...

BOB wrote:
> Maybe this is more than you want to know?
> http://www.randyq.addr.com/jerky/jerky.htm
>
> I've not tried anything here, but it comes highly reccomended on the
> BBQ Forum.
>
> BOB
> but *will* try some this winter...

Bob-
Thank you and the rest of the AFB crew for the jerky site link and other
advice. I'm off to compete with the Christmas crowd for a parking spot on
my meat quest, but at least it's dry right now- a rarity in the Pacific
Northwet this time of year. Brian

BOB wrote:
> Maybe this is more than you want to know?
> http://www.randyq.addr.com/jerky/jerky.htm
>
> I've not tried anything here, but it comes highly reccomended on the
> BBQ Forum.
>
> BOB
> but *will* try some this winter...

Bob-
Thank you and the rest of the AFB crew for the jerky site link and other
advice. I'm off to compete with the Christmas crowd for a parking spot on
my meat quest, but at least it's dry right now- a rarity in the Pacific
Northwet this time of year. Brian