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Boundary Waters Quetico Forum BWCA Food and Recipes Jerky Meat Question |
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07/24/2020 12:35PM
I use top round if I want something with a firm bite that is shelf stable for several weeks. I use flank steak for an extremely tender product. Flank steak has a shorter non-refrigerated shelf life because of the high fat content. I take some extra steps to try to render most of the fat out such as baking in a 200° oven layered between paper towels for 45 - 60 minutes once it has already been dried. I have a manual Jerky cutter that makes slicing the meat so easy; it's all the exact same thickness. It's the hand-crank type with the two sets of round rotating blades. It takes about 1 minute to slice 5 lbs. Note that there is a huge difference between a slicer and a tenderizer. The tenderizer model won't cut all the way through to produce strips.
07/26/2020 04:37PM
Northwoodsman: "I use top round if I want something with a firm bite that is shelf stable for several weeks. I use flank steak for an extremely tender product. Flank steak has a shorter non-refrigerated shelf life because of the high fat content...."
That's really interesting. I just did my first jerky and used a flank steak, and was a bit worried about some of the fat. I'll defo try top round next time for improved shelf-life.
08/17/2020 06:23PM
I got some top round yesterday to quick freeze & thin slice before marinading in a whiskey sauce. The roast is pretty lean already with marginal visible fat or silver skin.
When a man is part of his canoe, he is part of all that canoes have ever known. - Sigurd F. Olson, "The Singing Wilderness"
08/17/2020 06:47PM
We have Aldi stores here in Ohio and they have a black angus for carne picada that is cheap, already thin sliced and it works great.
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world." -Bilbo Baggins
09/23/2020 04:00PM
Nigal: "We have Aldi stores here in Ohio and they have a black angus for carne picada that is cheap, already thin sliced and it works great. "
That's a great idea. I'm going to have to try that.
“It is clearly absurd to limit the term 'education' to a person's formal schooling.” - Murray Rothbard
12/03/2020 05:59AM
I use ground meat to make jerky and then lay it out in the dehydrator with a jerky shooter. I look for whatever meat is available and grind it myself or you can look for low fat ground meat in the store. By grinding the meat, I find that the flavor of the marinade is better absorbed and the jerky itself is easy to tear apart/chew.
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