What kind of meat is used for jerky?

Asked By: Margart Emmett | Last Updated: 15th March, 2020
Category: food and drink barbecues and grilling
4.5/5 (23 Views . 45 Votes)
Flank steak

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Similarly one may ask, what meats can be used to make jerky?

Jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast. (Raw poultry is generally not recommended for use in making jerky because of the texture and flavor of the finished product.) Raw meats can be contaminated with microorganisms that cause disease.

Secondly, what is the best thickness for beef jerky? To make really good jerky, the jerky meat needs to be the same thickness throughout the meat, one-fourth of an inch thick is standard. It is impossible to cut the top round by hand consistently at one-fourth of an inch. Below is a photo of Beef Top Round sliced 1/4 inch thick.

Similarly one may ask, how do you cut meat for jerky?

Always cut your jerky strips with the grain. If you're not sure which way the grain lays, cut a thin slice of the meat from the piece you've chosen for jerky. Grasp opposite ends of the meat slice and attempt to pull it apart. If it separates easily, your likely cutting "across the grain".

Can you use chuck roast for beef jerky?

Chuck steak and brisket is fine for making beef jerky but will require more trimming as you slice to remove some of the marbled fat.

37 Related Question Answers Found

Why beef jerky is so expensive?

The main reason jerky is so expensive is because it takes a lot more meat to make it than the 2.7 ounces we see. The main reason is that all jerky is costly to make. Beef is about 60% water, so when it is dried most of the weight is evaporated. It takes about 2.5 Lbs of quality beef to make 1 Lb of jerky.

Is making beef jerky cheaper than buying it?

Is it cheaper to make your own beef jerky? Yes, but not by a whole lot. If you're buying your beef at full retail price, the savings will be very minimal. The only true advantage at this point is you can make your jerky taste however you want.

Why beef jerky is bad for you?

But even “healthy” versions of beef jerky may be problematic. A 1-ounce serving of beef jerky contains: 3 grams of saturated fat, which should be limited because of links to heart disease, high blood pressure, and stroke. 2.5 grams of sugar, although this can vary widely from brand to brand.

How long does homemade beef jerky last?

If you follow these steps, you can expect your homemade jerky to last between 1-2 months after initial airtight packaging. When stored in ziplock type bags in a dark pantry, jerky will last about a week; In a refrigerator, jerky will last for 1-2 weeks.

Can you over cook jerky in a dehydrator?

Don't rush through the drying process. You can't just double the heat on the dehydrator and hope to dry the meat out in half the time- it just doesn't work that way. You run the risk of having the outside of the meat overcooked, while the inside still has a lot of moisture.

Is jerky healthy?

Yes, beef jerky can absolutely be healthy, as long as it fits within your dietary goals. When consumed as part of a balanced diet, all-natural beef jerky can be an excellent source of protein delivered in a nutrient-dense format. Options include jerky that is High in Protein, Gluten-Free, Sugar-Free, and Carb-Free.

What is cowboy jerky?

Saddle up, partner! You'll give your jaw muscles good exercise and your taste buds a special treat with our cowboy jerky. Actually, cowboy jerky is not technically jerky. It's a dried flank steak that has been infused with a heavy smoke flavor.

Can you freeze beef jerky?

If you're not going to eat your beef jerky right away, it's best to freeze it. Beef jerky's shelf life can be extended to 7 – 12 months if frozen properly. Vacuum-sealed packages can be put in the freezer as-is. Opened bags or bags filled with air should be placed in an air-tight container to prevent freezer burn.

How thick should you cut meat for jerky?

Some choose 3/16-inch slices. Overall, both the ¼-inch and 3/16-inch slices are the most used thickness by professional chefs. To make it a more chewy jerky, you can increase the thickness according to your own personal liking, or decrease it to cook tender jerky.

How long should you let beef jerky marinade?

Place your strips of meat into a large, ziplock plastic bag, pour in the marinade, and give it a nice, thorough bath. Place the whole bag into the fridge to thoroughly marinate for up to 24 hours, but no fewer than 4 hours. The longer you marinate, the deeper your flavor and tenderizing action.

Is London Broil good for beef jerky?

London Broil - A more tender cut than pectoral meat or eye of round, London Broil is more expensive. However, unlike many of the other cuts that are generally more expensive, London Broil is low in fat content as well as cartilage and ligament strings. As such, it is the perfect cut for jerky.

How do you make beef jerky slab?

Remove jerky when it's dry but chewy, and savor the artisan side of the once lowly snack.
  2. CUT. Using 21/2 pounds of lean beef top round or bottom round 1 to 2 inches thick, slice the meat into thin slabs about 1/8-inch thick, cutting with the grain.
  4. DRY.
  5. STORE.

Do you cut against the grain for beef jerky?

Topside round being cut against the grain
The opposite applies when cutting against the grain. If you cut through all the meat fibres when slicing the raw meat, you're going to have a much easier time when eating the final jerky. This is why steak should always be cut against the grain.

How much jerky does a pound of beef make?

It depends on how moist you like your jerky. A typical jerky loses half of its starting weight in moisture, so 2:1 is the proper ratio. "Low moisture" jerky can actually be 1/3 the starting weight, a 3:1 ratio. So 2-3 pounds of beef will make 1 pound of jerky.

How do you make dry meat?

Slice beef slightly against the grain into 1.25-inch thick slices. With the grain, it can be chewy; against the grain, the jerky can be brittle and fall apart. Add beef to marinade for 4 to 6 hours in the fridge. Place in dehydrator or in oven at 170 degrees Fahrenheit for 3 to 4 hours, or until the beef is fully dried

What is the best meat for jerky?

  • Eye of Round – Going to be the most popular cut for making jerky.
  • Bottom Round – Another great choice for making jerky.
  • Top Round – Very similar to bottom round.
  • Sirloin Tip – Second Most tender of the rounds.
  • Flank Steak – More expensive than the rest but still a great meat for jerky.