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    Beef jerky question

    For those of you that make your own jerky, what cut of beef do you find works best? Looking for easiest to slice and tenderness.

    Thanks

    #2
    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

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      #3
      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.

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        #4
        Originally posted by Smart View Post
        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

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          #5
          Round or Sirloin

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            #6
            Eye of round

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              #7
              Eye of round slice against the grain for a easier bite.

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                #8
                Originally posted by Big Lee View Post
                And use Smart's recipe. You will not be disappointed
                I have my own marinade recipe that is awesome.

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                  #9
                  Now that I see these posts I realize I had a brain fart - It's use eye of round I use, not London Broil I also grind eye of round for snack sticks

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                    #10




                    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.

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                      #11
                      Originally posted by Smart View Post
                      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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                        #12
                        London broil, or lean brisket makes a mean jerky.

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                          #13
                          London broil... if you buy at HEB (or similar), you can get them to slice it for you in their machine.

                          Sent from my SM-G970U using Tapatalk

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                            #14
                            Originally posted by Dr. Evil View Post
                            I have my own marinade recipe that is awesome.
                            Share it so we can try it as well.

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                              #15
                              Originally posted by Big Lee View Post
                              Share it so we can try it as well.
                              X2 please

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