What Meat Do You Use For Beef Jerky

Most high quality jerky is made with the help of a smoker.

One cut the shoulder petite steak or teres major is so popular on restaurant menus that it s earned the nickname bistro steak. Here you will learn the different ways of slicing meat so you can get the best feel and taste out of your beef jerky. To dry the jerky use either a dehydrator or a conventional oven for an effective option. Personally i like to use hickory chips to impart a deep layered flavor profile to the meat as it turns to jerky.

We recommend any of the following cuts for making beef jerky at home. Slicing meat when making making beef jerky is where you get to decide whether you want a chewy jerky or a more tender jerky. That said flank steak is the best possible meat for top quality jerky. The most ideal beef cuts for making jerky include flank steak sirloin tip top round bottom round and eye of round.

Known as leaner meat it s the most suitable choice of meat cut for making delicious jerky that won t spoil in days. So hopefully at this point you have decided what type of meat to use when making your homemade beef jerky now you just need to trim and slice it. Through dehydration all the moisture in the meat will be eliminated at low temperatures which will help boost the beef jerky life. Shank round sirloin and flank.

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The biggest determining factor of the success of your homemade jerky will be the cut of beef that you choose. Excellent source of economical lean and large cuts great for beef jerky. The chuck portion is located around the top shoulder of the animal and the meat is used primarily for either bone in or boneless steaks and roasts. You can use all sorts of meat for your jerky including flank steak sirloin or filet mignon.

If flank steak isn t available then ribeye is a good alternative. Top round london broil bottom round eye of round from the round primal. But what makes these cuts the right fit. There are four cuts of beef that are perfect for jerky.

Beef jerky is a delicious snack made by drying lean flavorful meat.