"Dimitri" > wrote in message
...
>
> > wrote in message
> ...
>>I made jerky for the first time a few days ago. I used sirloin tip
>> and was generally happy with the results, but it was a bit too dry and
>> tough. Are there any other cuts of meat that would produce a more
>> moist and tender jerky?
>>
>> Also, the meat was cut with the grain on my slicer at a 1/4 inch
>> thick. Rather than cutting it into smaller strips, I left it in larger
>> sheets, probably a good six inches across. Is it better to cut it
>> into more narrow strips?
>
> London Broil is round steak and This Xmas I made 30 Lbs - starting weight.
> partially freeze first to ease the slicing.
>
> Good price too IIRC $1.78 / LB in family Pack.
>
> Jerky and Grinding is about all LB is good for.
>
> Dimitri
I think I've found new life for the "round" I took a piece of round beef,
trimmed off
the connective tissue, Kosher salted it and wrapped it in cling overnight.
I seared all sides with very high heat, let it rest to cool down, and
roasted
at 225F only to temp of 115F, about 1.5 hours. Then you turn oven off and
leave the meat
in the warm oven until the temp. rises to 130F. Rest 15 minutes. Slice very
thin.. The meat was rare pink from edge to edge, and the taste
was great. This sure could be tried with a thick London broil. You'd want to
do your
slicing across the grain.

Ed