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Bottom round vs Milanesa (Top round)??
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Hey jerky experts!
Quick question - I typically make my jerky using bottom round beef. I can't find ANY lately but I'm able to find plenty of milanesa beef at my local grocery store. Would milanesa be okay for making jerky (I usually make Doc's best beef jerky - https://www.allrecipes.com/recipe/142948/docs-best-beef-jerky/ with a few modifications depending on what flavor I'm making)?
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