> 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