"London Broil" is on sale here (central idaho) regularly at $1.89-$1.99 lb
works great for jerky, little waste and pretty lean



"MoonsOfJupiter" > wrote in message
t...
> > 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?
>
> Flank is usually a sure-fire winner to jerk with. I've had good results
> with Brisket, Skirt and Top Round as well. I don't like to use anything
> with high fat content like chuck. And Loin cuts are too $$ and don't do as
> well.
>
> Flank steaks are usually about 1 inch thick (6 inches wide and a foot
> long) and so I slice no more than 1/4", across the grain.
>
>