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What cuts of beef for jerky?
10/25/2011 3:41:29 PM
I'm curious to know what cuts of beef you folks have used for jerky and what you prefer. I usually buy eye-round roasts because they're cheap and I can find ones with very little interior fat, but I've had good luck with bottom-round roasts as well. The butcher at the grocery store suggested brisket, which I haven't tried. Also, do you prefer to slice with or against the grain?
10/25/2011 5:24:03 PM
Originally Posted By Admiral_Crunch:
I'm curious to know what cuts of beef you folks have used for jerky and what you prefer. I usually buy eye-round roasts because they're cheap and I can find ones with very little interior fat, but I've had good luck with bottom-round roasts as well. The butcher at the grocery store suggested brisket, which I haven't tried. Also, do you prefer to slice with or against the grain?
I'm curious to know what cuts of beef you folks have used for jerky and what you prefer. I usually buy eye-round roasts because they're cheap and I can find ones with very little interior fat, but I've had good luck with bottom-round roasts as well. The butcher at the grocery store suggested brisket, which I haven't tried. Also, do you prefer to slice with or against the grain?
I've used top round, bottom round, top sirloin, rump, and chuck. I think I prefer the top round. I usually go with the grain.
10/25/2011 8:48:05 PM
Just did some this weekend using top round.
I've also used London Broil that was very good.
I've also used London Broil that was very good.
10/26/2011 3:39:03 AM
inside round,
10/26/2011 12:46:17 PM
inside
10/28/2011 11:01:51 PM
Pretty much what ever is lean and on sale. I will use flank steak on ocassion as well
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10/29/2011 8:23:54 PM
buffalo (bison) meat
11/9/2011 4:37:25 AM
i use london broil. i only buy it when they put it on sale and have the butcher cut them 3/4 to 7/8 thick for me. i trim them up and run them through my cabela's jerky slicer.
11/17/2011 4:00:46 AM
i use london broil. i also make my own dehydrator out of a box fan, 2 bungee cords and 4 furnace filters. i also leave mine a little on the rare side.
11/19/2011 8:23:41 PM
My local grocery store sells beef heart for $2.00 a pound.
Even get enough beef fat around the heart to render into tallow to make pemmican.
Even get enough beef fat around the heart to render into tallow to make pemmican.
11/23/2011 9:59:31 PM
Flank steak / London Broil makes EXCELLENT jerky, cut it with the grain.
11/28/2011 12:12:28 PM
Originally Posted By bsnare:
Flank steak / London Broil makes EXCELLENT jerky, cut it with the grain.
Flank steak / London Broil makes EXCELLENT jerky, cut it with the grain.
Yeah. I use flank meat. It used to be dirt cheap, but now all the restraunts use it for fajitas.....and the price went way up.
11/28/2011 12:20:13 PM
Originally Posted By pcsutton:
Yeah. I use flank meat. It used to be dirt cheap, but now all the restraunts use it for fajitas.....and the price went way up.
Originally Posted By bsnare:
Flank steak / London Broil makes EXCELLENT jerky, cut it with the grain.
Flank steak / London Broil makes EXCELLENT jerky, cut it with the grain.
Yeah. I use flank meat. It used to be dirt cheap, but now all the restraunts use it for fajitas.....and the price went way up.
Now?
You mean 20 years ago when 'fajitas' were the new fad. I have not seen cheap flank in a loooong time.
To the OP: Anything lean. Turkey breast meat is also a viable jerky mean. No interior fat. Makes a fine jerky. Look for sales after Thanksgiving.
TRG
