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New Beef Jerky questions

edited 6:16PM in EggHead Forum
1) What meat is the best to use, cut, thickness?
2) How long should I cook? (I Know this depends on cut and thickness, but give me something to look for).
3) Do I use drip pan?[p]Thanks,
Richard P.

Comments

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Richard P.,
    1. The cut of meat is a personal preference. I have used brisket and others use sirloin, flank or top round. I guess that you could use London Boil as well.
    2. The cooking time could last from four to eight hours. Only you will be able to tell when it is done when you cook it.
    3. Skip the drip pan.[p]Hope this helps,
    RhumAndJerk[p]

  • Char-WoodyChar-Woody Posts: 2,642
    RhumAndJerk, good post..I can add nothing further...:-) BTW...whats a "london boil" ?? Gotcha!!
    C~W
    (jerky seaonings love just about any kind of meats)

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Char-Woody,
    Touché.
    R&J[p]

  • WessBWessB Posts: 6,937
    Richard P.,
    I have always used london broil...about 1/8 to 1/4" thick..[p]Wess

  • MickeyTMickeyT Posts: 607
    View?u=474327&a=10378379&p=41173366&Sequence=0&res=high
    <p />Richard,[p]This is the setup that works best for me so far.[p]The meat is brisket and is cut in 18" strips. Bearfan swears by london broil. It is experimenting which is the most fun.[p]The cook is indirect(note HD foil)[p]The temp is 200[p]The time is whenever it is done. Normally not less than 4 hours.[p]I spend the time to hang from toothpicks. Don't know if it's neccesary or not.[p]Have fun.[p]Mick

  • Pig PickerPig Picker Posts: 28
    MickeyT.,[p]That is an awesome setup! I must try it.[p]PP
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