- Joined May 31, 2006
When I became single again I returned to smoking FOOD. Jerky has always been a favorite and I used flank meat. It has increased in cost quite a bit over the years. A meat we used to use cooking down on the boarder hunting the white wing, was "skirt meat". At that time it was the cheapest form of beef any where in this country. I no longer can find it in local stores, as the Asian restaurants, and sports bars are using it as "Philly Sandwich's" So my ? is has any one tried it for jerky? It becomes very "chewy" when it cools down. Its the lining of the belly, and there is a inside skirt, and a outside skirt. Any butchers on board?