Often asked: How To Cut Beef Jerky?

Do you cut beef jerky with the grain or against the grain?

jerky is always cut against the grain, just like any well prepared steak. Against the grain:

  1. The knifes blade intersects the natural lines of the meat.
  2. The hard work has already been done before the product is eaten.
  3. Jerky (or steak) cut against the grain is relatively easy to chew.

How thick do you cut beef jerky?

When you’re actually cutting meat for beef jerky, it’s important to cut it one-fourth-of-an-inch thick, and a meat slicer will help with this. If the jerky is too thick it will be too chewy, and it if it’s too thin, it’ll become too tough.

How thin should I cut meat for jerky?

This is what a slice of meat looks like when it is cut against the grain at about ¼” thick. You can see that the muscle fibers are running in several directions. This makes the jerky easier to tear apart and less tough.

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What cuts do you use for jerky?

The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor.

What happens if you cut jerky too thick?

When you’re slicing meat for jerky, you’re walking a very fine line. “If it is too thick it will be chewy, and if it is too thin, it will become very tough,” Thomas explains. So what’s the right size? He says you should aim for your slices to be about one-quarter-inch thick.

Do I need curing salt for jerky?

While salt adds flavor, it’s not necessary to cure the jerky, as it is for curing ham or fish for example. Make your own jerky for much less cost than you’d pay in the store. Choose from lean beef, pork or chicken. While you don’t need curing salt, there are a few other things you do need.

Can you make jerky at 180 degrees?

Bring the temperature up to 180 °F to 200°F and add a handful of wood chips to the smoker. Before adding the wood chips, soak them in water for about 10-15 minutes. Smoke at this temperature until the wood chips have quit smoking (about 30 minutes to 1 hour).

Is it cheaper to make beef jerky?

Beef jerky is cheaper if you make it at home. Eighteen oz (510 g) of beef jerky made at home costs 5.28$ less than if you would buy 18 oz (510 g) pack in a store. If you consume 18 oz (510 g) of beef jerky per week, you can save 21$ per month and 253$ per year if you make it at home instead of buying it in a store.

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How Long Will homemade beef jerky last?

Homemade beef jerky, on the other hand, should last one to two months if you store it in an airtight container after making it. If you store beef jerky in a Ziplock bag in your pantry, it’ll last about a week. And, if you store your beef jerky in the fridge, you can expect it to last one to two weeks.

How long should you marinate beef jerky?

Bathe That Jerky 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 inside round roast good for jerky?

Beef eye of round, bottom round, and top round are the best meat for beef jerky. Choosing a cut that has very little fat is important, fat will spoil faster and shorten the shelf life of your jerky.

Does brisket make good jerky?

1. Brisket Beef Jerky. Brisket is a premium, lean cut that gives off a good beefy flavor, and tough texture that’s ideal for making beef jerky. It often chews like a succulent steak, making it a popular choice with many small-batch beef jerky makers.

Is beef tenderloin good for jerky?

#8 – Tenderloin This cut is very lean, and will result in some of the most tender jerky you’ll ever sample—excessively tender, in our opinion. The meat doesn’t take marinades well, and even when it’s dried, its texture is too soft to turn out a satisfying product.

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