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Beef 'Brisket' Jerky

GfwGfw Posts: 1,598
edited November -1 in EggHead Forum
BJ_05_28_0014_44_03.jpg
<p />I originally got my BGE last September to make Beef Jerky and since last September, I have made it at least once every month. I'v tried Sirloin tip, london broil and a few other cuts. [p]I've been looking for a chewier and spicier Jerky. At 5:30 this morning I put a sliced beef brisket on the BGE. Now 10 hours later, it is finally Jerky. I think that I have finally found the taste and texture that I've been looking for. [p]The only problem is the quantity (on the plate in the picture is 3 lbs of brisket, less a few tastes during the day. [p]Dinner tonight is PP, baked beans and cole slaw - Life is GOOD!
[ul][li]Beef 'Brisket' Jerky[/ul]

Comments

  • mollysharkmollyshark Posts: 1,519
    Gfw, Are you saying that it made a LOT of jerky or hardly any for the amount of brisket? I'm looking at your picture and still can't quite decide which way you mean. Mostly because I've never heard a comparison with other cuts as to how much raw makes how much jerky. Am quite curious since jerky is on my soon "to do" list.

  • GfwGfw Posts: 1,598
    MollyShark, sorry for the confusion. I guess I meant that there was more shrinkage than the other cuts - but the taste and texture was better than any I made before.[p]Good luck when you addit to you list![p]Happy Memorial Day!
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