I have cooked jerky 3 times now and am going to do my 4th on Saturday.
Making it for my maintenance guys at the shop. Been following me around like lost puppies after letting them try my last batch. :>)[p]No brisket @ my meat cutter. He suggested sirloin tip. Looks to be a lot more work that brisket getting it cut. This should be okay don't ya think? Maybe I will keep it in larger pieces instead of the typical 1/8 x 6 x 1.5.[p]Thanks again GFW for the recipe. I added an oriental garlic paste last batch that pumps up the heat a little bit. I like my jerky spicy.[p]Yhanks in advance,[p]Mick