What cut of beef for jerky do you use?

lonelyfarmgirl · #21 01/04/11, 11:14 PM

I usually use new york strip, but I am trying some tenderloin soon.

Ken Scharabok · #22 01/04/11, 11:56 PM

I use whatever the cheapest beef available is, but not from Wal-Mart due to the 'brine' they add. You are paying for salt water at whatever the price per pound they are charging.

I've never tried fish. I suspect it would have to be a low-fat fish, such as salmon or tuna, neighter of which are native to TN.

Laura Zone 10 · #23 01/05/11, 06:41 AM

Quote:

Originally Posted by jwal10

I make jerky out of any meat, lean and no gristle. Turkey, beef, elk, venison, chicken, tuna, stergeon and salmon. I like rough ground also, small patty, mashed thin. Works well. I marinate 24 hours using honey, brown sugar, maple syrup, apple juice, some mixed, some alone along with spices we like. Smoked in a smoker and then dehydrated....James

Do you smoke the meat in tact, then slice it into jerky before you dehydrate?
I have a smoker, and this would surely add a layer of flavor!!

oregon woodsmok · #24 01/05/11, 08:04 PM

I use rump roast or round. A light sprinkling of Lawry's Season Salt, a little fresh ground pepper, and into the drier it goes. Cut along the direction of the fibers, so the fibers are the long ways in the strip of meat.

Season lightly because as the meat shrinks, the flavors will concentrate.

If I wanted smoke flavor, I'd dry the meat and then build an apple wood smoky fire in the barbecue and smoke the jerky for 30 min or so. I do use liquid smoke for making smoked almonds, so I've got nothing against it, but real smoke is a better flavor on meat.

whiskeylivewire · #25 01/05/11, 08:07 PM

At the packing plant I worked at, they used the round for jerky.

ChristyACB · #26 01/06/11, 03:16 AM

Got a question about jerky. My last batch of jerky I used some great london broils that were on sale. Did everything like normal, marinated in teriyaki and then used the excalibur to dehydrate. Put the bits in jars and into the cupboard.

They usually don't last very long at all.

But I put one jar aside to see how it would go over a period longer than a couple of weeks. After about 2 months there was mold at the bottom.

So clearly, the jerky isn't as shelf stable as the commercial stuff.

How do you guys do yours so that you can use it for preps or in the Get Home Bags or what not?

suitcase_sally · #27 01/06/11, 06:57 AM

Quote:

Originally Posted by sammyd

we use whatever is cheap.
Last batch was from a couple of arm roasts.

ARMS??? Is that even legal?

suitcase_sally · #28 01/06/11, 07:00 AM

Quote:

Originally Posted by whiskeylivewire

At the packing plant I worked at, they used the round for jerky.

Eye-of-Round is about as lean as it gets.

suitcase_sally · #29 01/06/11, 07:05 AM

Quote:

Originally Posted by ChristyACB

Got a question about jerky. My last batch of jerky I used some great london broils that were on sale. Did everything like normal, marinated in teriyaki and then used the excalibur to dehydrate. Put the bits in jars and into the cupboard.

They usually don't last very long at all.

But I put one jar aside to see how it would go over a period longer than a couple of weeks. After about 2 months there was mold at the bottom.

So clearly, the jerky isn't as shelf stable as the commercial stuff.

How do you guys do yours so that you can use it for preps or in the Get Home Bags or what not?

Commercial packers use those little O2 absorbers. You could vacuum pack the jars also.