A friend brought back some "beaver tail" from Minnesota. It was a flank steak that appeared to be marinated, lightly smoked, and perhaps dehydrated. The flavor and texture was great. Kind of like jerky but much much more moist. I see notes for real beaver tail, but obviously that's not what I'm looking for. Has anyone ever made, or even heard of, this cut and process? I really liked it and I'd love to know how to make it.