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Hey cool, great test, glad they worked out. I'm going to try the thicker ones myself next time, the milanesa is really thin, I did a couple test peices and it's THIN thin!

I'm doing a single test peice right now in the dehydrator (used liquid smoke in the marinade so I didn't have to bother smoking it). See how it works out in a few hours

those look good!

cool hope it comes out good!

yes have tried the others too, the little cutlett looking ones work pretty good, just have to trim that fat off around the edges, I like that other stuff better since the slices are so big and lean.

ok, fried round for breakfast, bleh It's gonna work great for jerky I think. I usually use London Broil too but hate that the grain is going the wrong way AND I have to slice it myself. This at least will be super easy to make a quick batch.

Our local Walmart has this pre-sliced round roast called Milanesa, not sure what it's supposed to be for, but will be easy for jerky. It's a bit thinner than I normally like but having it all like this, and same price per lb as a whole roast, I'll live with the thinner slices.

I'll give that one a try then, never heard of it. Our local store carries High Mountain so that's how I found it, never thought there might be others like it :)

me kids? (or someone else?) Me no kids, have a couple dogs though, those are our kids :) that's a ton of recipes, I'll save that file for when I'm adventurous again, thanks!

The flavor lol Just .. man, not good to me. Tasted like soy sauce and worcestershire , I'm gonna try to eat it,... no promises though lol This is what I usually use, it comes out amazing, but just had to try this style since it seems to be so popular.

(not to interupt a good internet debate ;) ) That recipe, not good. bleh. I had to try one of those soy sauce/worste.. something recipes. The juice tasted awesome with a spoon but as jerky, bleh! At least I know now, gonna go back to the old high mountain jerky kit, that makes killer good jerky.

I just laid them all out, didn't know about the wooden shish kabob trick, I'll try that next time. I even have those. Bet you can get a LOT more in that way. I only had a bit over 2 lbs of meat so it only used 2.5 of the 4 racks. Cool trick thanks!

ok cool thanks! I went with the simple one for this run, if the jerky tastes like this marinade tasted when I made it up, it should be super good. 1 cup (packed) dark brown sugar 1 cup soy sauce 3 tablespoons Worcestershire sauce 1 teaspoon freshly ground black pepper 1...

ok cool thanks!

ok cool, so if I have 2.4 lbs of meat , just 1/2 everything (including halfing the cure )?

I found one online, I removed a couple spices I didn't want, is this about it? How much cure would I put in for this liquid and 2.4 lbs of meat? This cure thing is so freaken confusing to me lol So if I did this below, with 1 cup liquid, 2.4lbs of meat, how much cure? 1 cup (packed) dark...

I am going to try that standard jerky recipe, never actually have done that by the book. But, I can't find it on here, I know I saw it somewhere before, it had worcestershire sauce, soy sauce, brown sugar, I think it said how much cure to use per amount of liquid.. dang it, I cannot find it...

I JUST got a little masterbuilt electric, loven it so far. (nothing fancy like the P10) Ribs are going to be my next project. I 'think' it should do them well, the tri-tip I just did brisket style had some really nice dark 'bark' on the ends, so hoping ribs'll get that dark awesome kinda over...

thanks guys, it sure took a while for such a small piece of meat but it was worth it

temps finally climbed again, broke 200, was super tender. It's 90% gone now lol, was really good!