theTastyCat
Full Fledged Farker
Wait, what? Why would you say that? I'm totally in shape - round is the most rudimentary of shapes!
As I said, is there too much fat here? It's my second time making jerky; the first time was top round, and there was no visible marbling in the meat; I trimmed what little was on the edges. But this - hmm. It's bottom round, and my butcher, who is awesome, said it would work fine. But I know fat is to be avoided - is this going to be ok?
He did tell me to cut out that line of fat that runs across it - and I did, but it seems like there's just as much fat throughout the meat! I covet your wisdom!
As I said, is there too much fat here? It's my second time making jerky; the first time was top round, and there was no visible marbling in the meat; I trimmed what little was on the edges. But this - hmm. It's bottom round, and my butcher, who is awesome, said it would work fine. But I know fat is to be avoided - is this going to be ok?
He did tell me to cut out that line of fat that runs across it - and I did, but it seems like there's just as much fat throughout the meat! I covet your wisdom!
