I was given some tritip and it's been marinated with a teriyaki/hoisen sauce, coffee and spices and was vacuum packed frozen. The pack contains 3 pieces and I was planning on using 2 for the jerky. After doing some searching and reading here, I did not find many folks using this meat for jerky.
Wife got me meat slicer as an early b-day gift so I won't have to hack it with a knife. I have some questions.
Do I slice the meat against or with the grain? I am thinking of going with 1/4" thickness. The meat has been thawed.
Plan is to put it in the smokehouse until the i/t hits 170 with using the amns with propane assist and then lower the temp to finish.
Any comments and input are welcome.
Thanks in advance!