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jwarhammer is asking: (3 answers)
I apologize if this question has been asked and answered before, but I couldn't find a way to search in just the question section. I'm trying to make beef jerky for the first time. I asked the butcher to cut an eye of round into 1/4" slices. Instead, it came back in 1/2" slices. My question: is it okay to pound the slices down to 1/4" or less? Will it have a dramatic negative effect on the consistency of the final product? Thanks for any insight you can provide.

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Last updated: Jan. 10, 2013 4:34 pm
Posted: Jan. 10, 2013 12:26 pm
 
Answered by: Baking Nana
Jan. 10, 2013 12:48 pm
I think that would be fine. I have never done that - but I don't see why it wouldn't work.
Comments:
Mike Harvey, daPITA
Jan. 10, 2013 12:54 pm
I have alwys pounded the round steak. The only thing that was different was the increased surface area so you will need to well shake off the marinade very well and check the doneness of your drying.
 
Answered by: AuntE
Jan. 10, 2013 4:22 pm
I usually use flank. I would go ahead and pound them out. It will just take longer to become jerky.
 
Answered by: Heide
Jan. 10, 2013 4:34 pm
When I pound my chicken breasts they're always more tender. I would expect this to be true with your beef as well. As Mike suggested,remove excess marinade and watch your drying time, especially if your slices aren't consistant in thickness.
 
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