Caslon
Executive Chef
It's expensive by the pound, I know. I'll definitely stretch it out to make two, maybe 3 servings around other parts of a meal. At $7 per pound (buy one get one free), it was a score. It was a good day of shopping, me also getting super thin slices of Bottom Round roast at $5.00 a pound, to make beef jerky. I drove out looking for that. If this Bottom Round batch comes out good, then forget all that buying a roast and slicing it myself hassle, lol. I bought one of those stainless steel slicers with a knife guide for cutting jerky meat off roasts. It's not that great. I got it off eBay for $35. Now it's on eBay. I have a small old plastic Krupps meat slicer, but forget that too! This Mexican oriented supermarket (spanish music going) must have patrons who use super thinly sliced Bottom Round roasts in Mexican cuisine is my guess.
It makes jerky ready to marinate, no messy slicing. I cut the thin slabs into 2" slices for drying purposes, but left a couple of big thin slabs to see how they turn out.
Oh Oh! Plus...one of the supermarkets had little 8 oz. plastic shaped jugs of Aus Jus liquid. $2.29, called Johnny's.. The dry mix..$1.79, but you have to mix it up in a saucepan. Campbell used to have Au Jus in their soup line decades ago, $0.79 a can.
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