Sale on London Broil for 2.79 a #, so I bought a little over 10 pounds .I trimmed it up and lost 1 pound
The trim goes to the fox at work who loves snacks
Into the manual jerky slicer it goes for nice even cuts
Same recipe I always use and have posted on SMF previously.Here are the goodies dry and mixed.
Into the brine for a 24 hour stay with multiple stirrings .Removed and then air dried (ended up with nine trays) for an hour before putting in the smoker for a two hour smoke with hickory chips at 165*
Removed when at the right texture after about 5-6 hours with a yield of 4.5 pounds of excellent munchies!
Edited by CrazyMoon - 7/11/16 at 2:30pm