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When the market has a sale on the beef cut for Rouladen, I buy a bunch and make some jerky with that.
Easy lean and about the right thickness and size without me having to do more cutting and trimming.
I have used some kits and used the Big Green Egg indirect with a small amount of lump charcoal indirect heat.
Turns out pretty good. Vacuum pack and put in the freezer.
The kits usually have some pink salt in the mix for the curing process.
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Bill K.
"I started out with nothin and I still got most of it left...."
83 911 SC Guards Red (now gone)
And I sold a bunch of parts I hadn't installed yet.
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