When I don't have any venison I make jerky out of London Broil. I marinate in Teriyaki and smoke with Alderwood which has been my favorite after trying several other woods. Other marinades that I use are equal parts of Teriyaki, Soy Sauce and Worcestershire with some onion and garlic powder added along with sea salt and coarse black pepper. Amounts of dry components adjusted to taste.
I bought 22 pounds at $1.97/lb. Going to try an Alton Brown recipe and a random one from an internet search with about half the meat. May save the other half for carne seca. Wanted to try one of Eileen's but didn't have the ingredients.
