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.
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.
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
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.
You hit it with the steel before you use it........
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.
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?
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?
Beef pectoral is hands-down the best muscle for jerky.
Can you use any cut of meat to make jerky?
I like to use curing salts on my jerky (london broil) as I dry it at as low a temp as possible (110-120F). Takes about 36 hours at this temp in my oven. Yes my oven goes this low - tricky to get the knob set just right though. I use and absolute s ton of ginger and garlic, plus tamari and a wee bit of wooster.
I was always told you cut with grain for jerky, helps make it tougher. You would want to cut steak against the grain so it's more tender.
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