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Spring has sprung!!

SmokeySmokey Posts: 2,468
edited November -1 in EggHead Forum
Well, spring is definately in the air and Egging once or twice a week just isn't enough. I had my friendly butcher slice up some bottom round and I'm getting ready to make some jerkey. The butcher also said that London Broil goes on sale nest week ($1.19/lb)![p]Look forward to hearing about all of the new cooking going on![p]Smokey


  • sprintersprinter Posts: 1,188
    Smokey,[p]How thick did you have him cut that round? I've made it thicker, 1/4 inch, and thinner, about 1/8th, and prefer the thinner cuts. They seemed to absorb the jerkey seasonings better. I liked the thicker cuts just 'cause I could tear off a big chunk and chew for awhile but the flavor just wasnt there. Looking for a compromise, any ideas?[p]Troy
  • SmokeySmokey Posts: 2,468
    sprinter,[p]Well the butch slices it for me! Usually is a bit thinner than 1/4 inch and a little thicker than 1/8 of an inch. (I guess about 3/16 of an inch or so!)[p]I did a duck a few weeks ago for Valentines day. I brushed it with orange marmalade the last five or so minutes. It left a nice crust (kind of....).[p]I think Chicken this weekend![p]Smokey

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