Originally Posted by
hubby11
I am cleaning out my freezer which usually means making a lot of jerky. I have quite a few roast cuts left that I never got around to making the standard slow cooking stew/roast thing. Has anyone used "roast cuts" to make jerky? Just wondering if it is too tough a cut of meat.
Thanks,
If you cut the meat so the grain is across the strip as opposed to up and down and cut it thin enough it should work. Try it with one and see how it goes.