jerky cuts?

[badgeringtim]

Hi all,
Im sure this topic has been discussed many times but i couldnt find an answer to this so hope someone wont mind pointing me in the right direction. i did find one comment about what i think must be an american cut.

What cuts of beef are good for making jerky?

Also i presume the cut would be the same no matter the animal, ut things like Elk are less fatty so maybe would use a different cut?

But mainly the beef question please!

Thanks

 

[mayobushcraft]

I use London Broil (American cut) not sure what its called here. But any cut with low fat would work. I lightly freeze it so that it is slightly hard then cut it with a meat slicer set to about 1/8". Marinaid over night in the fridge. Then hang.

 

[CAL]

I've used most cuts so far. I tend to look for something reasonably lean (or with the fat in the right places to easily and economically cut out) and in the sale. So far I haven't really found a difference between the cuts.

 

[British Red]

As said, many cuts will work,

The cheapest way if working in quantity is to get a good lean roasting joint and carve it to the thickness of slice that you want.

The key to good jerky is to cut each slice "across the grain" so that the fibres run horizontal acroos the thin strip and not vertically along it - this means its easy to bite a piece off without pulling your teeth out. As you chew, it renders to smaller, easier swallowed pieces and not long strings like celery.

If you are experimenting, try the thin "minute steaks" available in many supermarkets

If loaded, A good sirloin at about £10 a kilo makes great jerky

Red

 

[badgeringtim]

Well i did manage to get some discouted sirloin which is why i asked
I thought the meat was cut along the grain ...? just from reading elsewhere.
Ah i might just have a go and see what happens!!

cheers

 

[Everything Mac]

As said, many cuts will work,

The cheapest way if working in quantity is to get a good lean roasting joint and carve it to the thickness of slice that you want.

The key to good jerky is to cut each slice "across the grain" so that the fibres run horizontal acroos the thin strip and not vertically along it - this means its easy to bite a piece off without pulling your teeth out. As you chew, it renders to smaller, easier swallowed pieces and not long strings like celery.

If you are experimenting, try the thin "minute steaks" available in many supermarkets

If loaded, A good sirloin at about £10 a kilo makes great jerky

Red

when i make jerky i tend to buy the cheap tesco value steaks - they tend to be around £2 for a reasonable amount of meat - you just have to cut out all the fat and gristle.

 

[rik_uk3]

Better cuts give better jerky IMHO, its worth the extra price for sirloin to be honest, I don't like the stuff but I make it for friends from time to time and they seem happy with the sirloin.

The last batch was OK even for me, sirloin, soy sauce, garlic powder and Chinese five spice

 

[Celt_Ginger]

I find that Topside or Silverside roasts make great jerky. Topside may need a bit of trimming up as it often has a seam but Silverside usually slices without issue. You get plenty of fat free meat for the money by using a roasting joint.

 

[lannyman8]

i would say topside,braising steak and rump but any will bo with low ish fat marbeling content as it keeps the meat moist and prone to spoiling....

hope this helps....chris...

 

[Chinkapin]

Recently, a friend asked me if I wanted a piece of jerky, an naturally, I said "yes." It was the best piece of jerky I have every eaten, and I have eaten more than my fair share.

After I told him it was great, he informed me it was Goose. I would have never guessed that it was bird and not beef.

I tried to get the recipe out of him but he said it was his mother's and she wouldn't give it up.

Might be something you want to try.

 

[markheolddu]

I use beef skirt, lots of flavour and its quite cheap. Cut across the grain it works well.

Mark

 

[ashab1]

Anybody used ox heart im very tempted to give it a go also would a slow cooker with the lid slightly open dry out the meat

 

[Everything Mac]

Anybody used ox heart im very tempted to give it a go also would a slow cooker with the lid slightly open dry out the meat

there was a thread about using offal on here a while ago.

I see no reason why you shouldn't be able to use heart.

not sure on the slow cooker front. I literally have a batch in the oven as we speak.

andy

 

[ashab1]

there was a thread about using offal on here a while ago. I see no reason why you shouldn't be able to use heart. not sure on the slow cooker front. I literally have a batch in the oven as we speak. andy

cool I going to marinade some for weekend

 

[MrEd]

i used topside, got it off the meat counter in waitrose and got them to slice it in their slicer machine. seasoned it with cayman pepper and garlic salt rub overnight then hung it in the oven for 7hrs on 100 degrees c. worked ok for me but i expect my elec bill will be big lol..... was thinking of getting a dehydrator sometime

 

[jasons]

JERKY CATSI will get me ventile

 

[pilsbury]

I always use rump for my Jerky and slice with the grain to make it a bit more chewy, after all its better if it lasts a while or I eat far to much of it.

 

[Madpuppy]

I'm with pilsbury, I use Rump Roast and cut with. I mix my jerky seasoning in with a 1/2 liter water and pour over 8 pounds of sliced meat, toss well then smoke in the propane smoker with mesquite wood chips for 4-6 hours, mmmmm good!

 

[Revsharky]

If i can add a few peneth worth....
Having spent 3 months on South Africa 2yrs ago...
You can't beat beef "billtong"
It even stopped my teething daughter's screaming.
Now available from a number of SA shops in this country!

 

[badgeringtim]

Cool thanks all,
I have some brisket im about to play with.

Wonder how the heart went..anyone who tried it...?
Sounds like it would be close gained and therefore more chewy maybe but i no nothing about jerky so only a thought