"Grant Erwin" > wrote in message
...
> Dimitri wrote:
>
>>
>> > wrote in message
>> ...
>>
>>>> London Broil is round steak and This Xmas I made 30 Lbs - starting
>>>> weight.
>>>> partially freeze first to ease the slicing.
>>>
>>>
>>> Sounds good, thanks. Do you think chuck would work well also?
>>
>>
>> IMHO Chuck has to much fat and smoked fat is not a good mouth feel/taste.
>>
>> Dimitri
>>
>>>
>>
>
> Seems to me that if you smoke chuck for a long time, that most of the fat
> renders and runs off as liquid grease. The rest imparts flavor. Of course,
> I've never made jerky yet. But I've done a few chuck rolls and they come
> out moist and delicious. The leftover smoked beef is awesome in burritos
> or
> in chili or beef curry.
>
> Grant

It really depends on the temperature, it you're making Jerky the object is
to DRY the beef not smoke it per se I make jerky at 125 degrees and than is
not hot enough to render the fat. It also is not how enough to COOK the
beef.

Dimitri