Quote:
Originally Posted by TrebMaxx
I like top and bottom round steak as far tenderness and flavor go. Flank is good too but so $$$$. I usually have to trim a bunch of fat off the flank too since fat is the enemy of jerky if you want it to last awhile. Lean, lean, lean is the key.
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Chase the Canadians and Snows because goose breast jerky is the best jerky IMO.
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