Jerky

[hoptopia]

Can you use any cut of meat to make jerky?

 

[dataz722]

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.

 

[Homercidal]

Next describe the proper way to slice it...

 

[dataz722]

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".

 

[Homercidal]

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.

 

[Hugh_Jass]

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.

 

[GilaMinumBeer]

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.

 

[rhamilton]

Try some thinly sliced turkey too. Nice change of pace from the traditional beef/venison jerkey we usually do.

 

[Homercidal]

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.

 

[dataz722]

Cutting anything on a bias is just cutting it on an angle. It is pretty much like a bevel.

 

[rhamilton]

Cutting anything on a bias is just cutting it on an angle. It is pretty much like a bevel.

I was trying to find the word for this -- basically you don't cut across or with the grain.

 

[GilaMinumBeer]

I was trying to find the word for this -- basically you don't cut across or with the grain.

Dried steak.

 

[rhamilton]

Dried steak.

Lol -- you still cut it, just diagonally relative to the grain. I wonder how long a whole 20oz NY strip would take to dehydrate

 

[Bernie Brewer]

Anything from the hindquarter will work nicely. Top round, bottom round, eye of round, top sirloin. They will all work well. As said earlier, trim away all the fat and silverskin. Cut them thin against the grain and you will have some nice jerky. You don't NEED a deli slicer, but it will make things easier. But your knife had better be good and sharp.

 

[GilaMinumBeer]

Lol -- you still cut it, just diagonally relative to the grain. I wonder how long a whole 20oz NY strip would take to dehydrate

6 days at 140*f.

 

[Homercidal]

Anything from the hindquarter will work nicely. Top round, bottom round, eye of round, top sirloin. They will all work well. As said earlier, trim away all the fat and silverskin. Cut them thin against the grain and you will have some nice jerky. You don't NEED a deli slicer, but it will make things easier. But your knife had better be good and sharp.

Oh, my knife is sharp!

I hit it with the steel after almost every use.

 

[Bernie Brewer]

Oh, my knife is sharp!

I hit it with the steel after almost every use.

You hit it with the steel before you use it........

 

[Homercidal]

You hit it with the steel before you use it........

Actually, I hit it before I put it away so it's ready to go.

I've told the family how to use, wash, and sharpen that knife. Now they're all afraid to use it!

Picked up a flank steak last night. Now to find an awesome marinade. Kind of partial to classic and teriyaki.

 

[Bernie Brewer]

I made some awesome venison jerky with a teriyaki marinade recipe from AllRecipes.com. Frickin dog got into it and ate most of it. I was pissed!

 

[Homercidal]

My in-laws neighbor made jerkey once. He used the whole steak. We ate it all in one sitting.

 

[GilaMinumBeer]

My in-laws neighbor made jerkey once. He used the whole steak. We ate it all in one sitting.

I once brough nearly 5 pounds of jerky to work one day. And took an empty bag home 9 hours later. I'd wager taht I only gave a half pound of that away to co-workers.

 

[Whut]

I once brough nearly 5 pounds of jerky to work one day. And took an empty bag home 9 hours later. I'd wager taht I only gave a half pound of that away to co-workers.

Heh heh, I knew it!

 

[lissa]

if i remove the silverskin and all extraneous fat, marinate and then dehydrate in the excalibur dehydrator, then vaccuum seal in foodsaver bags or glass jars (well hidden from the family so they don't eat it all immediately) what can i expect the shelf life of my jerky to be?

 

[dataz722]

if i remove the silverskin and all extraneous fat, marinate and then dehydrate in the excalibur dehydrator, then vaccuum seal in foodsaver bags or glass jars (well hidden from the family so they don't eat it all immediately) what can i expect the shelf life of my jerky to be?

Pretty much eternity.

 

[TomSD]

I do mine the lazy/easy way... ground turkey mixed up with soy and worsch then pushed through an extruder (looks like a caulk gun) onto trays and 5 hours in my dehydrator. Nothing amazing but good, reasonably cheap and not all the added crap you get with the store stuff.

 

[lissa]

i was hoping that would be the answer.
thanks

 

[Bernie Brewer]

if i remove the silverskin and all extraneous fat, marinate and then dehydrate in the excalibur dehydrator, then vaccuum seal in foodsaver bags or glass jars (well hidden from the family so they don't eat it all immediately) what can i expect the shelf life of my jerky to be?

It will survive the apocalypse. And you don't need to vacuum seal it.

 

[homebrew4u]

Because of this thread. I just went to the store and bought a sirloin tip roast and extra lean ground beef to make some jerky tomorrow.....the meat is currently marinating and the dehydrator is patiently waiting to be fired up tomorrow!!!!!

 

[Chesterbelloc]

Beef pectoral is hands-down the best muscle for jerky. It is the right thickness, consistent grain, lean, easy to de-nude, and inexpensive.

Marinate wet... Websites like this have good jerky cures... http://shop.himtnjerky.com/online/home.php?cat=248

Pectoral... not brisket.

 

[FullDraw]

Beef pectoral is hands-down the best muscle for jerky.

Not necessarily. Here's some venison loin (deer) from my latest batch. I cure in the oven. Fantastic.