Make jerky! Local Harris Teeter had London broil on sale a while back BOGOF, so thought it was time to bust these out of the freezer.
5 pounds sliced and after marinating in the fridge for 24 hours. Nothing fancy about the marinade; soy sauce, worcestershire, onion and garlic powder, cajun seasoning, salt, sugar, black pepper and Instacure #1. Also had to fab some new jerky hangers for the Master Forge since my other ones were too long.
Amazing what you can do with a little round bar stock from Home Depot
Little drip drying before going in the box....
In the box and ready for ignition...plan of attack, smoke at 140 with hickory.. estimated burn time about 5 hours...
I'll try and post more pix after the smoke.
Thanks for looking!