I like to use a London Broil. A little expensive for jerky but it has very little marbling and what fat there is trims easily. I make 3/8" slices then flatten with a meat hammer
Anything in the hindquarter/ round area for beef. Anything considered lean or extra lean. For a full muscle jerky, you want the jerky to be lean and with as little fat as possible so its doesn't go rancid in the drying process or taste bad. Deer does very well in the jerky machine because of this.
Anything in the hindquarter/ round area for beef. Anything considered lean or extra lean. For a full muscle jerky, you want the jerky to be lean and with as little fat as possible so its doesn't go rancid in the drying process or taste bad. Deer does very well in the jerky machine because of this.
And use Smart's recipe. You will not be disappointed
This is from a post I made a while back. Any cut from the round makes great jerky. I recommend waiting till top round, bottom round or eye round roast go on sale and stock up. This is bottom round.
Anything in the hindquarter/ round area for beef. Anything considered lean or extra lean. For a full muscle jerky, you want the jerky to be lean and with as little fat as possible so its doesn't go rancid in the drying process or taste bad. Deer does very well in the jerky machine because of this.
For some reason I didn't get the end of this on here...
Should read: "Deer does very well in the jerky machine because of this so anything similar for beef, lean wise, is what you need...
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