The Type Of Cuts You Should Avoid When Making Beef Jerky - Tasting Table (2024)

FAQs

The Type Of Cuts You Should Avoid When Making Beef Jerky - Tasting Table? ›

Excessively tough meat, full of connective tissues, should be avoided. Such cuts can make chewing the jerky strenuous and less enjoyable. Tough cuts are usually from muscles that are heavily exercised, and while some toughness is desired in jerky, an excess can ruin the experience.

The best meat for jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor.

It's up to you to decide what type of beef jerky texture you want. But we recommend slicing against the grain because most beef jerky consumers prefer a more tender texture. If you'd like to experiment, you could also slice your meat with the grain and then tenderize it with a mallet.

Lean meats make great jerky. Lean meat has a limited amount of marbling which comes from intramuscular fat. The reason you want less marbling in jerky is that jerky is dehydrated, and the fat is unneeded.

Sirloin, top sirloin, and bottom sirloin are some of the most popular cuts of beef for people to buy. This meat comes from the lower back section of the animal. It's very common to find steaks and roasts made from these segments. This beef is both tender and flavorful, which makes it perfect for turning into jerky.

Top tips for making jerky

use lean cuts like top or eye of round. pat the jerky dry from any marinade before dehydrating to accelerate the process. freeze meat before slicing to make it easier to cut. slice very thin pieces no more than 1/4 inch in thickness.

Slicing your jerky evenly will ensure that each piece cooks and dries at the same rate. This prevents over-drying and under-drying. We recommend slicing meat for jerky at a thickness between 1/8" and 1/4" with the perfect thickness at 3/16”. How do you like your jerky?

There are a variety of cuts of beef that you can use to make tender, delicious beef jerky. While top round, bottom round, pectoral, and lifter are typically the best cuts, others like flank and skirt steak can also make great jerky. These cuts of beef are all lean, economical, and full of flavor.

Before making the main cuts, trim away any excess fat from the meat. While some fat can add flavor, too much leads to uneven drying and a shorter shelf-life for your jerky.

Slim Jims are a type of processed meat snack that are high in sodium and saturated fats. Therefore, it is important to consume them in moderation and balance them with other nutritious foods. When including Slim Jims in your diet, it is essential to pair them with a wide range of whole foods.

How long does homemade beef jerky last? ›

Generally, if stored properly in a cool, dry place, homemade beef jerky can last 1-2 months, making it a reliable and flavorful addition to any emergency food kit. Refrigeration or freezing can further extend this period, ensuring your preparedness pantry is well-stocked with long-lasting sustenance.

Chuck: Located near the top shoulder, it is a common choice for boneless roasts and steaks. You can cube it and use it for beef jerky. You may have to grind it because of its high-fat content. Additionally, you may have to invest a lot of time trimming down the excess fat; otherwise, it will have a short shelf-life.

The ideal time to marinate jerky is 16 hours, but an acceptable range is 8 to 24 hours. This time frame allows the marinade to saturate the outside of the meat and the salt to penetrate beyond the surface, seasoning the entire piece of meat.

"For Jack Link's Beef Jerky," he says, "we use inside round beef, which is a leaner cut with less fat and makes a better jerky.

You can understand why, since processing jerky takes time, and a pound of meat only produces about 1/4-pound of finished jerky. However, it really is a manageable process that you can do at home.