raider2119 all cuts of round are ideal for jerky. Keep in mind though that the knuckle contains some more silverskin and connective tissue then the other cuts. It is more work than any of the other muscles from the round and requires a little more skill to trim up without being wasteful. As far as cleaning your blades, there is only so much you can do there, which is why it’s important to use a sanitizer after cleaning. You can try a commercial cleaner with protein remover or block white. Follow the label instructions if you try either of these.
When to use netting
Ok, I know netting helps to hang stuff like hams when smoking. But what are some other reasons to hang in a net?
I’ve seriously considered trying it next time I smoke back (canadian) bacon.
Thanks and everyone have a Merry Christmas!
Presentation and the ability to hang the product and get 100% consistent color and smoke infusion. A smoked turkey with the netting marks is a beautiful presentation piece, same with ham or Canadian Bacon