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09-09-2012, 05:44 PM | #21 |
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El Chefé BBQ Guru Herf God
Join Date: Oct 2001
Location: Atlanta.
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If you are using it to make jerky, you are really shorting yourself on the marination aspect of it. When I make a big batch of jerky, I get the butcher to cut a sirloin tip roast for jerky, trim all vestiges of fat off of it and marinate it in a soy/worchestershire/garlic/pepper mixture in zipper bag(s) for a week before I dehydrate it.
The fat can go rancid, but the meat is preserved for f'ing ever without it.
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