Below is a list of cuts of meat that work very well for making beef jerky. Thank you for the great tips and information! My name is Will and I live in Colorado with my beautiful wife. [2], It was industrialized in charqueadas, also named saladeros (in Argentina and Uruguay). Hey Will, thanks for ALL the GREAT information on making beef jerky! There is no marinating required if just using salt and pepper, even curing salt. But go for it! That means it's packed with flavor, not excess fat. I will have to try making some jerky. I've over dried jerky on occasion. I'm heading to the grocery store now to pick up some beef. It has some great info on making jerky and how long to dry jerky. My oven only goes down to 170 and it worked jut fine! Any additional info would be greatly appreciated!! As you can tell I am as green as it gets with the jerky game but looking forward to getting started. I will keep you posted. The tough meat comes from those muscles that get a lot of work and exercise. Save my name, email, and website in this browser for the next time I comment. Jerkey is great especial when on cattle drives, photo shoots or just being outside. Keep it up! Thanks Will for all your information. Raise and train Labradors for upland, waterfowl hunting.my own,, not for other folksand am breaking in a new pup as I write this. I have an old round dryer too like a coment above. Beef Jerky Recipes (75+ Homemade Jerky Recipes) - Jerkyholic Your email address will not be published. I've been chewing jerky for over 60 years with and and without teeth (both kinds). If using brisket I would use the point and not the large end because it is much fatter. How long do you think it would be safe to live this in the fridge? I do have an eye of round in the fridge that I will slice this way and get back to you though! Flat portion of a brisket make great jerky. I have an arm roast that I got from a quarter of beef and was thinking of making jerky out of it. Eye of round-maybe-if I went thicker? Marinated meat in bag ~20 hours in fridge, drained (not much to drain) blotted a little with paper towel then sprinkled pepper on one side and put in dehydrator. A little kindness and a little thought goes a long way. The expiration date is more of a 'dry by date' instead of an 'eat by date'. Grass fed beef is not going to have the same taste as deer nor be as lean. Table Of Contents Great prices! Keep up the good work. Ha. Thank you for all of this great information! ). Not that I dislike smoked meat, but youre also ingesting tar when you eat them. A good way to make jerky is if you have an air fryer, I do it at 180 for 1 hour each side, the problem is I can only do 3 or 4 pieces at a time so I'm getting ready to buy an air fryer oven because it will hold much more.. We are trying a comb recipe on a batch of jerky this weekend. If you want to cut with the grain (long pieces of jerky) but want less chew; use a meat tenderizer mallet. Is this a total waste of time or unsafe process? Its been a really frustrating week researching homemade jerky because I recently got a pellet smoker and was hoping to add homemade jerky to my prepping food supply but it seems as though I can duplicate everything the manufacturers are doing but the Jerky still wont the last as long. It was helpful. The pellet grill's ability to maintain 165 degrees for 10 hours made this super delicious beef jerky super easy. Fantastic stuff. The issue is that top of the rib is an expensive cut. Jerky came out good but if I dont have to marinate then Id rather not. They should work pretty well for jerky. 1/2 Tbsp Worcestershire sauce. As far as brisket is concerned, it often is a pretty fatty cut and I would have concerns with that aspect. Probably my least favorite to eat otherwise. Adjust the racks to the upper-middle and lower-middle positions. "The grain" is like a piece of woodif you want to make a Tough Board, you saw along the grain. My suggested lean beef cut for a medium chew would be an eye round. I find this every once in a while already sliced in the 'meat cooler' of my super market. End of story. 1. November 11, 2022 Beef jerky is best when made from scratch. I will say, I am a fan of both sliced meat jerky and jerky made from grinding meats like turkey or chicken. Also, I have an electric smoker so i can do small bactches laid out across the grids for the smoke flavoring and then I move it to my dehydrator to finish the process. It must be approached with some forethought to avoid drying it out with minimal marbling and no exterior fat. I am sure they will be more than helpful in getting you what you need. Eye of Round Also found in the round primal area, eye of round comes from the elongated muscles located in the center. Venison jerky is some of my favorite. I use a Westin Jerky Slicer to get even sized strips which is fantastic when drying your jerky. The cut has minimal marbling, and it's a bit thin and quite tasty. I would use eye of round (my favorite) and tenderize it with a meat mallet before marinating. I have never used the Cabelas dehydrator, but have heard great things about it from several people on the site. Ive recently started eating a small amount of jerky most days for a snack. You are totally correct. Properly dried jerky will keep at room temperature for about one week. I bought some top and bottom round roasts to make jerky but after reading all this I want to know if you can have a jerky that's chewy, not leather,and tender as being older my teeth are not the best, LOL. It was a little tough for my liking. So, I'm trying to get the toughest, leathery-like beef jerky possible, you know the kind you have to gnaw on for 30 minutes before you can finally swallow it, lol. A jerky gun is the easiest way in my opinion to make ground jerky, I love my jerky gun. If you already use it on your beef jerky, I would use it on your pork jerky as well. 3. The most tender of the Rounds. I was just reading your Steak Jerky recipe and wanted to tell you I have done the same thing, I was cutting a try-tip roast in to steaks and had the thought to use some for Jerky (Yes it is way too fatty for real Jerky It came out great and the extra flavor from the fat was nice too. Is Beef Jerky Good for You? - Healthline I live in the higher elevations in Western Colorado and will probably spend the colder days inside making more jerkey. Vacuumed sealed so son could take to range. I really enjoy intense spicy jerky and I have some hot sauce that would blow your mind the level of heat it produces. A little fattier of a cut, but my favorite when using pork. I was wondering why none of the recipes for jerky with sliced meat have no chemical cure? Thanks for coming by Joel. Am interested in trying some of your recipes. Sliced to desired length and about 1/4" thick. I am curious where you are getting your meat from here in Austin. I have not used tender chuck steak. I hope I didnt mess it up. a Bradley 6 rack electric smoker and sometimes my Green Mountain pellet grill. No way am I waiting until spring. Beef Eye of Round Steak. Hi Will. Thanks for stopping by. Appreciate the recipe, I will have to try that one soon! Grow up people if you dont like what someone says! Hey guys I recently made some jerky for the first time. Recently started selling jerky to coworkers. Glad you are enjoying the site Jenifer! It is the outer muscle of the upper rear leg. Haha. I have religious restrictions on which animals/part of the animal I can eat. Am now using Anyone have suggestions on how to prep beef tongue for jerky? A "hot" using Frank's, a sriracha season and diced habenaro peppers. Sorry if this is a dumb question but is there any reason not to just have the butcher use the meat slicer to slice the eye of round when purchasing it? I live in KY, and Mingua is my favorite, You guys can order it online. Looking forward, to your reply. Just got my jerky racks delivered yesterday. Sorry if you have answered this question before but i want to do pork jerky using seasoning i use for competitive BBQ. Ive tried to recreate what she made by just using salt and pepper. I am also a MUCH bigger fan of whole meat beef jerky, but there are people out there that like the ground jerky better. Wow awesome and helpful comment. The texture is appealingly chewy without being too tough, there are only trace amounts of fat (if any at all), and the flavor hits your taste buds in all the right spots. Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. 3 cups cold water. How would a sirloin roast work? I usually trim most of the fat off the brisket since it helps the drying process and the fat will go rancid quickly if too much is left on the meat. Let me know how it turns out! I refrigerate it and it keeps well. Hey will just recently picked up a dehydrator and jerky kit with gun. Getting ready to make some jerky and have an Excalibur 9 shelf dehydrator. Can I use the same recipe using deer steak meat? Then you take each disk and laying flat on the cutting board, slice your 1/4" strips for jerky off each disk. Hi! Thanks Seth. What Is the Best Meat to Make Beef Jerky? - BeefJerky.com How can we safely package jerky for her trips? Thanks for your suggestions, your expertise is a so awesome! I use them for fajitas and they work great. Let them find their own favorite without outside "opinions.". Thanks for the info..against the grain makes the most sense..I'm new to making jerky and i have an old round dehydrator..I'm still experimenting..different marinades and cuts of beef..I feel bad though..just ruined a two pound piece of tip by leaving ot in too long..live and learn huh? Grinding the meat is an option, but will never be as good as a carefully sliced piece of good meat! To answer your question; ground sirloin in a jerky gun would make a great jerky! Beef Jerky in an Air Fryer? The Right Cuts of Beef and Tips for Table of Contents show Common Elements of Standout Beef Jerky When you bite into a strip of high-quality beef jerky, you can tell right away. (They are currently storing my smoker along with a lot of other crap) Let me know which recipes you try and what you think about them. We do not get anything from Sam's or you for you signing up. Protein: 9.4 g Beef Jerky Macros Total fat: A one-ounce serving of beef jerky has 7.3 grams of total fat, which includes 0.3 grams polyunsaturated fat, 3.2 grams monounsaturated fat, 3.1 grams saturated fat and 0 grams trans fat. The only difference is the source of meat and the brining process. Hopefully if you ever need dentures youll come to me to be fitted and restored. Beef Jerky Recipes (75+ Homemade Jerky Recipes), The Best Dehydrators for Making Beef Jerky [2023]. This would be incentive for me to get going with that thing, instead of letting it lie about doing nothing! Not as gamey but still good. Make sure that when you make ground jerky, use a recipe that has little or no liquid ingredients. Those recipes used a variety of cuts. Jerky is so expensive when buying at the store!.like $12 for 8 ounces Some people do not like using cure when making jerky and that is why I do about half with cure and the other without. I use a Masterbilt 40 in smoker filled with Hickory chips, set temp to 215 for 1 hr then set temp to 175 for 6-7 hrs. Chuck in a ziplock bag with the over-dried jerky, shake it and leave it in the fridge overnight. Such a weird post. After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! Kathi, Durham,CA. Hi! Hey Bill, thanks for stopping by. Sounds like you already are pumping out some good jerky! It's a classic and still the best option! So far, the thinner slices were much better as the thicker ones tasted like London broil due to their thickness. London Broil My Air Fryer says 160 for 6hrs. Was your marinade salty enough? My husband said I never need to use any other recipe. I am not sure if you can use the Flank, but flank steak works great and isn't too expensive. 1.7g. What is your favorite cut for jerky? Weighing in at anywhere between 3 lb. The eye of the round, unlike the other cuts from the round primal, is slightly more tender. People make pork jerky, so it is definitely possible as long as you pick a lean cut. Barbecue sauce Still trying to find that sweet spot, but not sure if I'm going too high and should do lower for longer. I have had this question a couple times before, so I put it an answer on the FAQ Page. Oh man, thanks for the insider info. This is fascinating. https://www.bing.com/videos/search?q=how+do+they+make+jerky+&view=detail&mid=E6AE4156D3DE79B705FBE6AE4156D3DE79B705FB&FORM=VIRE I have always loved Jerky, but finally decided to make it myself. I was more than impressed! So lets stop this back and forth and figure out the difference. Okay, so how do you know what direction the muscle fibers run? Haha. I made some Habanero Tabasco Jerky using your recipe with eye of round meat. 2. This was so informative. You will be able to see the lines of fibers that run parallel to each other along a cut of meat. Yikes!?! just wanted to say thanks for all the great information. Brandy, I have had this website a long time and have had thousands of comments and you are the first that has asked how to make such a tough jerky. I am not sure if you over dried it. just got the large dehydrator from my wife so now I plan on making large batches . I placed on an oven mesh grate and placed in my Traeger smoker. (certainly ground meat accepts seasonings well as there is so much surface area. Simply put, it's a very lean, large beef joint that is great for slow cooking as a tender roast or slicing thinly for homemade deli beef. 1 Tbsp garlic powder. Mingua (pronounced "Meen-gee") is my favorite brand. Many people like ground meat jerky because it is easier to chew and less harsh on your teeth. Does the cure cause it to be more tough? 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! I am excited to make some jerky! I do not chemically cure meat. After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! I have been trying to figure that out for years Larry. I'm in South Austin (Oak Hill) but don't mind driving anywhere. How to Slice Round Steak for Jerky | Our Everyday Life Ingredients: 1 1/2 pounds Certified Angus Beef eye of round, sliced with the grain 1/8-inch thick, 2 to 4-inches wide 1/4 cup pineapple juice 1/4 cup soy sauce 3 tablespoons brown sugar 1 tablespoon molasses 1 tablespoon Worcestershire sauce 1 teaspoon kosher or sea salt 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper Discovered another place has Sirloin Tip for $2.89/lb for the next week, so my freezer may get even more full if I don't eat all my chili lime! Lately there have been a lot of small producers putting out some great jerky (not Jack Link's, etc). Go with the eye of round! I've gotten many people into jerky making. Is this only used when using ground meat? Let me know how it turns out! These are the two side pieces that come from the belly when you butcher a rabbit. Thanks for the recipes. For your beef jerky, you can choose to use beef brisket, eye of round, or flank steak.Just make sure that it is a quality piece of meat. you 'prefer' are all, documented, known toxins. Make sure you are not over drying your jerky. Never done this before so worried if the whole thing will work at all? Having grain that runs long ways, allows for easy cutting and preparation for your jerky. This was extremely hard to describe! I make a 1 gallon baggie per month. You know those producers don't take the special slicing and marinating steps that you are emphasizing, so there must be other means for tenderizing their product? The loin is packed in a plastic bag so I hate to cut it open if it is not suitable due to a high marbled fat content. I talk about jerky safety here, check it out. I make my own, but don't have as much time to do so as I'd like, so I end up at the store buying it more often. Looking to expand my horizons, would love to know if you have a home-made cure/seasoning recipealso looking forward to trying pork tenderloin, a favorite cut of meat of mine. I used eye of round, sliced against the grain, tenderized it with a meat mallet, cooked in a dehydrator at 145 degrees for 6 hours, and it came out very tough. (I use McCormick. Thanks for coming by and checking out the site. The extra sugar not only helps preserve the meat but also locks in moisture. The local HEB's don't seem to carry it near me and the 2 meat markets I've been to felt really shady. After reading your article & advice I am going for the (flank steak) next time and a "with the grain" cut, I am pretty sure I always cut with the grain anyway, but now, I will be sure to each time!!! I can't wait! Have you any experience with this? This will result in it being brittle. Unfortunately I live in an apartment and was told they frown upon the use of an electric smoker on my balcony. I will let you know how it comes out. I think I read Ray's been making jerky for over 35 years going through 4 dehydrators in 35 years seems pretty good to me. Keep up the jerky making Tim, and stay warm this winter! Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly. There isn't really anything you can do to the jerky now to make it less chewy. I just bought a food dehydrator yesterday and am If it was that cold where you are you would be trying it too. That slicer is definitely a great piece of jerky equipment! If I'm just trying flavours and techniques with small amounts will this still be alright if consumed within a couple of days? From what Ive heard, only had salt and pepper in her kitchen. The short answer for a dehydrator is; start checking it at 3.5hrs and dry at 160F. I have never heard of NOT being able to use curing salt with sugar, I've never had a problem. Do you have any tips or tricks that you can share for making moose jerky? So I just received my dehydrator yesterday, would have been sooner but Irma delayed UPS. (Or no recipe at all, just dry strips of meat over a wood frame in the sun the way our ancestors did it.) Thanks in advance! Thanks for the idea! I am thinking it would be good for a foot ball party where it would be gone with in minutes. Slicing meat when making making beef jerky is where you get to decide whether you want a chewy jerky or a more tender jerky. Teriyaki Sauce Interesting! for about 6 hours (believe I should have let it go a bit longer). I then put in my smoker at 200-deg with mesquite chips for about 2-1/2 hours. These instructions are the same if you are slicing venison for venison jerky as well. Obviously this is fatty cut of meat with the most marbling. It's phamlet said to cook the meat first, which I do in but wonder now about patting it dry and then just putting on dryer. This was a good read, I've never made jerky, and came across your page trying to learn. More expensive than the rest but still a great meat for beef jerky. Thank you for sharing!!! Wine barrel smoker?! I am thinking about cutting up a Beef Brisket.that will be interesting. For my first attempt at beef jerky, all I could find was flank steak. Just bought a meat slicer today and 28lbs of eye of round from Sams Club. Or is it just not possible to get chewy and tender at the same time? I do go on hunting trips for days and a deer might sit on ice for a couple days quartered, so this might help get out some blood and gamey flavor. It works great for jerky as well. the flavors are amazing! I try to stick with that! You can try to slice it a little thicker, the meat might be a little more tender inside, just make sure to heat the jerky to 160F all the way through. Second Most tender of the rounds. Been making jerky for about 5 years. I used eye of round but I think it's my cut technique and/or dry time. Yes I'm an addict. My favorite cut is the Eye of Round, but all the jerky I make is a little tough. Now that I live in Colorado though, I AM having a problem finding eye of round. If you are going to use a big piece of brisket, I would cut it into smaller chunks and then slice it from there. I love to hunt, fish, & make jerky. Having said that, we must remember it is a process, not a specific type or cut of meat. This is a great website, definitely needs its own forum IMHO. Her favorite is venison BBQ Teriyaki. The grain of meat refers to the direction the muscle fibers run within a piece of meat. I know Im a little behind on commenting on this article but I just happened upon it and I gotta say AMEN, Brother! I have not found that the cure makes the jerky tough, I feel like it actually makes it a little softer. I normally use eye of round as well, turns out great!