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Old 12-15-2011, 03:17 PM   #1
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Can you use any cut of meat to make jerky?

 
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Old 12-15-2011, 03:21 PM   #2
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Technically yes, but you should use the leanest cuts possible since the fat will go rancid. I personally like to use an eye round roast.
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Old 12-15-2011, 05:31 PM   #3
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Next describe the proper way to slice it...

 
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Old 12-15-2011, 06:21 PM   #4
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I have a deli slicer and using the eye round makes it really easy. I trim the fat and silverskin off the roast and slice it into about 1.5" thick "steaks". Toss those in the freezer for a couple hours until they are fairly hard but not frozen solid. I then put them through the slicer on their sides at about 1/4".
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Old 12-15-2011, 07:04 PM   #5
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Yeah. I don't have a slicer.

My wife really likes the burger jerkey that I make (ground sirloin, usually) with a "Jerkey Press".

I would prefer to make it with sliced meat myself.

 
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Old 12-15-2011, 07:15 PM   #6
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Yeah. I don't have a slicer.

My wife really likes the burger jerkey that I make (ground sirloin, usually) with a "Jerkey Press".

I would prefer to make it with sliced meat myself.
Have the butcher pre-slice the cut to the desired thickness.
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Old 12-15-2011, 07:20 PM   #7
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I like to use eye round and skirt/flank.

Same method, freeze it for an hour or two, and then slice it with a sharp knife.

Cure it (or not), marinate it, then dry it for 12 to 18 hours.

 
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Old 12-15-2011, 07:23 PM   #8
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Try some thinly sliced turkey too. Nice change of pace from the traditional beef/venison jerkey we usually do.
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Old 12-15-2011, 07:23 PM   #9
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Isn't there something called a bias or something? I remember on tv AB talking about making jerky and he cut it in a special way to make it easy to tear off and chew.

 
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Old 12-15-2011, 07:25 PM   #10
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Cutting anything on a bias is just cutting it on an angle. It is pretty much like a bevel.
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