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I finally found brisket at Restaurant Depot for $3 / lb for Choice. But man, that fat cap looks huge. Seems like a massive waste if I trim. Do you guys just cook it with the whole cap? Do I look for a brisket that has a thinner cap / is more flexible?
Nepas, I would just hang them. The dehydrator dries them out too quickly. I've made biltong and droewors and both came out great. Try a biltong box with a lightbulb and a PC fan. Works perfectly.