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Reviewed Beef Jerky

Jun 18, 2012 in Food Network Community Toolbox on

I've made this dozens of times, but I've learned a bit while doing it. First, flank steak is the way to go. Unless you have a deli-slicer, there's no better cut of meat. I've tried everything, including Kobe beef roasts. The lean fat content and the ease of slicing it when partially frozen make flank the perfect choice. Second, I use way more"

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