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Jerky in the smoker

post #1 of 9
Thread Starter 
Marinaded a sliced tri-tip roast overnight and just put it in the smoker. Question is; what cuts do you guys use for jerky? I've heard flank and top round it the general choice but was wondering what alternatives you've tired and like. I know tri-tip is not the best choice (not lean enough) but it was all I had.
post #2 of 9
Top Round & Flank is what I've used before.
post #3 of 9
Looks good! I use London Broil, got a local butcher who makes me a good deal.
post #4 of 9
Slanted 88 gives good advice. Find london broil on sale. Plus it is the perfect thickness to slice up.
post #5 of 9
A grocery store close to me has Top Round Lond Broil on sale, buy 1 get 1 free @ $4.79 .lb
post #6 of 9
Isn't London Broil a recipe, not a cut of meat? Traditionally made with flank steak? These butchers these days will do anything to sell meat.

I use top round with great success, even bottom round.
post #7 of 9
yes mg your right-but years ago londen broil hit the meat cases,I use it or and round on sale
post #8 of 9
I have had good luck with bottom round roasts but I agree with 88 that london broil works well and Fish is right you can usually find them buy one get one free.
post #9 of 9
Usualy I go to Cash n Carry and get a whole top round, about #20+/-, and cut it into roasts or whatever, depending on what Im gonna do with it. Its normally about $2/# that way.
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