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saltdog
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If I am using beef, I get an arm roast and slice it and marinade 24 hours before I put it on the smoker
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Jaywalker
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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.
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shock
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i generally use a big family sirloin steak .
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Chicagored
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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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4keys
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We also have made it with snow g see. Delicious!
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Transmission612
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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.
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NebraskaDano
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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.
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BearBurrito
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I have moved away from steak, and now make ground beef jerky with either 85% or 93% beef
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Nigal
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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.
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analyzer
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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.
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4keys
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We use venison - don't have to worry about fat content, and it's delicious!
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pilot
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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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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.
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mirth
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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.
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hooky
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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.
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