Join Date: Aug 2006
Location: Cincinnati Ohio
I like a little fat in the jerky. The store bought stuff never has it probably because it can't sit on the shelf for two years, but if you try a little eye of chuck roast or similar, it will have some delicious fat and after curing, it will last months without refrigeration. Remove any gristle or connective tissue. I find it much more tasty with a little fat. London Broil is not the best choice in my opinion. Its tough and not such good flavor. If you don't want any fat, get a chuck roast, get it right about frozen, just barely, and slice it real thin with a real sharp knife. Then remove any fat (sacrilege). Or, convince your butcher to thin slice it. They don't like to do that unless they have a raw slicer on hand because they have to break down the machine and clean everything before they can use it for anything else.
Also agree 100% with taking it easy on the seasoning. Especially liquid smoke, teriyaki, and soy sauce.
03 Rubicon; 99 xj with too much stuff to list; Unimog 406 (gone)