Jerky on.
Jerky off.
I bought 3 brisket flats for St. Patrick's Day for corned beef, I had ordered them from a meat packer I know up north and didn't realize they trimmed them so well ( you should see their fatty stew meat ). Anyway there wasn't much fat on them to speak of and the corned beef was a tad on the dry side. I only cured two of them, so had 1 more in the freezer and decided to just make jerky out of it. For me this is about second worse to bottom round beef. I have made alot of jerky and I would have to say the best has come from venison and second to that, pork loin. I am going to take kingadaroads advice on the flank steak next time. The flavor is great, it's just a real tough chew.
Jerky off.
I bought 3 brisket flats for St. Patrick's Day for corned beef, I had ordered them from a meat packer I know up north and didn't realize they trimmed them so well ( you should see their fatty stew meat ). Anyway there wasn't much fat on them to speak of and the corned beef was a tad on the dry side. I only cured two of them, so had 1 more in the freezer and decided to just make jerky out of it. For me this is about second worse to bottom round beef. I have made alot of jerky and I would have to say the best has come from venison and second to that, pork loin. I am going to take kingadaroads advice on the flank steak next time. The flavor is great, it's just a real tough chew.
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