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Questions on making jerky
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<blockquote data-quote="TX300mag" data-source="post: 5787123" data-attributes="member: 1683"><p>I try to think about return for amount of effort. Generally top round, bottom round, eye of round, and sirloin (not tip) go to whole meat jerky. Sometimes even backstrap when in abundance (gasp). I've done trimmings before but it's tricky drying uneven pieces and a lot of work to get clean enough.</p></blockquote><p></p>
[QUOTE="TX300mag, post: 5787123, member: 1683"] I try to think about return for amount of effort. Generally top round, bottom round, eye of round, and sirloin (not tip) go to whole meat jerky. Sometimes even backstrap when in abundance (gasp). I’ve done trimmings before but it’s tricky drying uneven pieces and a lot of work to get clean enough. [/QUOTE]
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