Jerky
 

Hey everyone, I’m getting the hankering to start making a couple of big batches of beef jerky for the holidays. Am curious as to what cuts of beef you all use? I don’t mind my jerky to be on the chewy side. In fact I prefer it to be that way. Thanks for any recommendations.

I generally always use eye of round. Either from Costco or from my local restaurant supply store who sells sliced, eye of round.

This guys site is pretty good. I have used a few of his recipes and they have been well received.

https://www.jerkyholic.com/

Yaker

I get whatever is cheapest because I tend to be cheap you know what. That is usually eye of round too. I have used pork butt too (.99 cents) and it turned out really good. My friend always uses london broils?

Recommend Silverside... at least that's what we call it here.

https://www.australianbeef.com.au/kn...at/beef-cuts/#

I use beef London broil, cut from the top round, or about any wild game roast. I have the meat cutter cut them 1" to 1-1/4" thick. I'll slice with the grain for the traditional chew, and against the grain for an easier chew (although it still has some chew to it). I prefer a dry cure, and I buy a bulk jerky cure, then add my own mix of seasonings.

https://i.imgur.com/58vFV3j.jpg

Top Round or Eye of Round whichever is cheapest. I prefer sliced with the grain to make it chewy...easy to slice against the grain to make it more bite through.

Check out www.owensbbq.com. I love their premixed jerky cures. Sweet and Spicy is my personal favorite, although the wife and kids prefer the Terriyaki.

https://i.imgur.com/uIXTbg6l.jpg

I love beef jerky but more and more I'm turning to pork loin. For a third of the price I can have jerky more often and most folks never know the diff...

All jerky is good and you are right about pork jerky.... it's great. I never lie about origin because even though I live in Wyoming, some people don't eat wild game. :twitch: And if you trick them into tasting something they don't normally eat...you lose trust. A good example are pronghorns (aka speed goats) they are a nice mount for sure, but they only weigh about 100 pounds, and they have a unique flavor, which I like but some folks don't. Many people save the backstrap and jerk the entire animal... which by the way is fantastic.

https://i.imgur.com/7DOJDFG.jpg

Other wild game is a different story.... here is some moose jerky, and moose is about as fine eating as you can imagine because of their diet.

https://i.imgur.com/PdU1f.jpg

https://i.imgur.com/66rbU.jpg

Thanks for the information fellas. Definitely going to try using pork. Going to assume you treat it the same as beef as far as trimming, cutting, curing, and cooking.

I find the pork takes less time on the marinade than beef. Poultry takes even less than pork.

When I make jerky, I really enjoy cowgirls Guam style brisket jerky. Slice up an entire packer, brine overnight, then smoke. The brisket provides a super beefy tasting jerky, nice and pliable and not chewy.

Your jerky still looks juicy an not dried out. How do you accomplish this ?

That's a great site! Thanks for the link. Prices look pretty good too for 5 lbs of jerky mix.

Yaker

My favorite cut to use is eye round roast cut WITH the grain. That's not a typo. I like to cut it length wise into 1 ft strips and hang smoke/dry it. Just like the ones you could get in really tall glass jars in gas stations/bars 20-30 years ago for a dollar. Now a days a long strip like that would cost you probably $3 in just the weight alone. I know at least my strips weigh close to 2 oz each.