BWCA Jerky Meat Question Boundary Waters BWCA Food and Recipes
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07/24/2020 12:01PM  
For those of you who make your own jerky, what cut of beef do you use? I'm never sure then just walk away from the meat counter.
 
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Northwoodsman
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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.
 
07/24/2020 02:46PM  
i generally use a big family sirloin steak .
 
saltdog
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07/25/2020 12:06PM  
If I am using beef, I get an arm roast and slice it and marinade 24 hours before I put it on the smoker
 
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.
 
BearBurrito
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08/13/2020 04:53PM  
I have moved away from steak, and now make ground beef jerky with either 85% or 93% beef
 
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.
 
Nigal
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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.
 
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.
 
10/04/2020 10:42PM  
We use venison - don't have to worry about fat content, and it's delicious!
 
Chicagored
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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.
 
analyzer
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04/22/2021 08:05PM  
4keys: "We use venison - don't have to worry about fat content, and it's delicious! "


plus 1.

This is where all my venison roasts end up.
 
NebraskaDano
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06/08/2021 06:30PM  
I actually have started using a small brisket flat with all the fat trimmed off. The piece of meat is the perfect size that makes almost all of the pieces a uniform shape and size.
 
Transmission612
  
07/21/2021 09:11PM  
4keys: "We use venison - don't have to worry about fat content, and it's delicious! "


I am the same way I make a lot of my jerky from venison. I also make ground sticks with geese or pheasants.
 
07/21/2021 10:02PM  
We also have made it with snow g see. Delicious!
 
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