If the meat you are using is tough then cutting with the grain could make it difficult to chew comfortably. To achieve tender jerky and chewy jerky you should consider which cut of meat to purchase.


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The most usual cut of meat for jerky is beef round.

Cutting meat for jerky. If you are using a cut of meat that has been freeze up for a longer period let it loose up a bit before cutting the slices. Ad Quality Metal Laser Cutter. For cuts of meat that are naturally less tender this way of slicing will end up causing you to have jerky that might be too chewy.

Wild game such as deer or elk is also an excellent choice. Its because venison is typically that perfect blend of tender and lean with minimal to no interior marbling which is ideal for making jerky. How Thin Should the Slices Be.

You can make jerky with any cut of meat if it does not have bones in it. Thickness is going to determine how long the meat will need to cook. Its also pretty widely available especially if youre a hunter.

There is one major reason why round is so great for jerky. Now it is time to trim the fat from your cut of meat to allow the jerky to be dried properly and last long. An eye of round a top round or bottom round flank steak London broil or another lean cut such as venison will help you achieve the quality homemade jerky.

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An important consideration is picking the proper cut of meat that will produce the best results. Ad Quality Metal Laser Cutter. You get the chewy texture of traditional jerky.

Place the cut of meat on a cutting board so that it. What is the Best Cut of Meat for Making Jerky. Venison or deer meat is by far one of the most popular and best cuts of meat for jerky.

Top round and bottom round. Beef chicken pork turkey. This type of cut is lean but has enough interior fat for an excellent favor.

Sirloin tip and briskets. To make jerky you can use lamb deer or turkey in place of beef. Jerky can be made from almost any kind of meat.

Now for one of the most commonly used cuts for smoked beef jerky. Beef round is found at the rear of the cow and is usually split between two categories.


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