[Westy]

We buy London Broil on sale for about 2 bucks a pound. I don't let the butcher cut it anymore, cause she likes it a little thicker than normal. We do about 10 pounds at a time. The brine is whatever you want. I use Teryaki sauce, lite soy sauce, 3-4 rounded tbl of brown sugar, a can of beer, garlic powder to taste, lots of cracked pepper, about a rounded tbl of red pepper flakes, and a couple tbl of orange juice. Layer the sauce and meat in a couple large GLASS bowls, cover with plastic wrap, and set in fridge for 24 hours. Then you dry it for 4-6 hours depending on your machine, and you're done. I seal it in vacuum sealer bags and freeze it. We had some made from tri-tip, but that can get quite pricey. Still, I'll probably try it. Hey, she wants to keep the P-car, so I should do something nice for her.