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Question For jerky Makers
Boatman
Posts: 854
Been making River City jerky for awhile now and always use brisket. Trouble is there is too much waste and extra work trimming etc. I'm a bit of a nut about trimming off extra fat, we all know that is the killer. So, what other cut of meat do you like for your jerky? Inquiring minds want to know 
. Thanks
. Thanks Comments
-
London broil is a good choice when it is on sale, stock up. -RP
-
I use eye of the round almost exclusively. Very lean cut.
Bruce -
whole sirloin.
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