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jwarhammer is looking for:
(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.
Posted: Jan. 10, 2013 12:26 pm
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