At my local Rennaissance festival they have a vendor that walks around and sells thinly sliced beef jerky. Im talking paper thin. Well maybe not paper, but its thin sheets and pretty darn close. I never see anything like it anywhere in stores. Most of the jerky I find is thicker (probabaly the standard 1/8 inch thich ). I found a few threads DISCUSSING making this type of jerky, but no good examples of the process. We can all assume its the same process of making regular jerky, but I was wondering if the temps and time would be different. I can always go into trial mode and try a bunch of different methods, but I figured I would ask everyone first. Or if you know where to buy super thinly sliced jerky, let me know so I can use it as an example to the stuff I make.
Second, I was looking at samsclub for beef prices and saw these two options:
USDA Choice Angus Beef Eye of Round Roast $3.48 per lb.
OR
USDA Choice Angus Beef Whole Beef Eye of Round Cryovac $2.88 per lb
Other than price...Differences? Does it matter too much for taste, consistency, dehydrating?
Most likely I will be dehydrating this jerky.
Second, I was looking at samsclub for beef prices and saw these two options:
USDA Choice Angus Beef Eye of Round Roast $3.48 per lb.
OR
USDA Choice Angus Beef Whole Beef Eye of Round Cryovac $2.88 per lb
Other than price...Differences? Does it matter too much for taste, consistency, dehydrating?
Most likely I will be dehydrating this jerky.