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Ron PrattIt’s history now, but I have to raise my proverbial question (or little voice in the wilderness some would say…) but do you like beef jerky? If you don’t then don’t bother reading any further.
If you are still with me then let me tell you that I am in a minority here (just like stike is elsewhere) and I only trim that hardened rind lightly. I then cook my steaks to our liking and I enjoy that aged outer edge. My wife doesn’t but she trims her rind off after cooked and that becomes some of the best cold “jerky like” beef you can imagine for the next day or two! It is pure intense, beef taste and not the spicy twang most processed jerky has.
Ron