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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-23-2020, 05:23 PM   #1
Whumpa
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Default 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.
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Old 10-23-2020, 06:18 PM   #2
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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/

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Old 10-23-2020, 07:24 PM   #3
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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?
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Old 10-23-2020, 07:41 PM   #4
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Recommend Silverside... at least that's what we call it here.

https://www.australianbeef.com.au/kn...at/beef-cuts/#
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Old 10-23-2020, 08:02 PM   #5
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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.

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Old 10-23-2020, 09:14 PM   #6
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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.

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Old 10-23-2020, 09:27 PM   #7
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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...
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Old 10-23-2020, 10:05 PM   #8
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Quote:
Originally Posted by SMOKE FREAK View Post
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. 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.



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.



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Old 10-23-2020, 11:08 PM   #9
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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.
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Old 10-24-2020, 07:44 AM   #10
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Quote:
Originally Posted by Whumpa View Post
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.
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Old 10-24-2020, 08:05 AM   #11
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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.
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Old 10-24-2020, 05:58 PM   #12
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Quote:
Originally Posted by Stlsportster View Post
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.

Your jerky still looks juicy an not dried out. How do you accomplish this ?
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Old 10-25-2020, 12:14 PM   #13
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Quote:
Originally Posted by Stlsportster View Post
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.
That's a great site! Thanks for the link. Prices look pretty good too for 5 lbs of jerky mix.

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Old 10-25-2020, 01:18 PM   #14
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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.
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