AFN Global Moderator
- Feb 5, 2017
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Love some good jerky, We'll mainly use whatever beef comes on sale (bottom round, rump roast, london broil, etc) Put in the freezer to firm upCowboy beef jerky anyone ? I love it I take flank stake and firm it in the freezer. Then cut with the grain about one quarter inch thick. Then I lay it out on paper towels and sprinkle the seasoning on both sides with a shaker. Then into the dehydrator until done these took 2 hours.
I found the flank in the reduced price area and the seasoning I bought on a special sale. The stuff is bite your fingers good when warm off the dehydrator View attachment 1344885
then we have a 12 in electric slicer that we cut as close to 1/4" thick slices. Those go into a wet marinade for 24-72hrs before going into the
dehydrator. Last time we made jerky it was something like 20lbs of meat to start with.