Best Cuts Of Meat For The Jerky Lover Bottom Round. The bottom round beef cut is obtained from the exterior part of the leg muscle. … Top Round. The top round jerky beef cut doesn’t look exactly like the bottom round, but they share some characteristics. Ground Meat. The ground meat cut can be got from various parts of the body. … Eye Round. … Flank Steak. … Beef Brisket Cut. … Chuck Cut. …
Total beef jerky: 19.5 ounces Price per ounce: $1.79 (Price as of March 2019) This is a heavily peppered variety, which is sold here in a value pack. For about $35, you get 6 packages containing 3.25 ounces each. This means that you are paying $1.79 per ounce. #2 – Jack Link’s Original Beef Jerky. CHEAPEST PER OUNCE OF THE 15 PRODUCTS REVIEWED.
Secondly,Is the Silverskin a good cut of meat for jerky?
The silverskin is not great after it’s been smoked. This is one of the reasons we select a lean cut of meat for jerky. The fat tends to not cook very well and makes the jerky extra hard to chew. When you’re done slicing put all of your slices of meat in a gallon zip lock and set off to the side.
In this manner,What kind of beef do you use to make beef jerky?
First and foremost is the choice of the meat used. Go to your butcher and ask for the leanest hunk of beef they have. Unlike looking for a great steak, were looking for the least fat / ribboning possible. This will normally take the form of a rump roast, london broil or a brisket.
How much beef jerky comes from a pound of beef?
This means, that for one pound of beef jerky, you would need either two or three pounds of beef. Being that most recipes employ five pounds of beef at the onset, this would produce anywhere from one and a half to two and a half pounds of beef jerky.
7 Related Question Answers Found
How to precook meat when making dried jerky?
Steps to precook meat before making jerky. Prepare a cooking liquid, which can be plain water or a marinade. If using a marinade, complete the marinating step before precooking. In a saucepan, bring the meat strips and cooking liquid to a boil, and boil 5 minutes. Heat meat strips to an internal temperature of 160°F.
What’s the best way to slice beef for beef jerky?
Slice the meat against the grain of the meat around ⅛”-¼” thick for an easier chew or with the grain for a more chewier beef jerky. The way you slice the meat has a big impact on the final texture and whether you will have a tough or soft beef jerky. If you need more information on slicing meat, visit my slicing meat for beef jerky page.
What should internal temp of beef jerky be?
Place the beef strips on the racks making sure that they are not touching or overlapping. Leaving space in between the slices allows the air to better circulate and dry the meat. 8 – Turn the dehydrator to 160° and let it run for about 4 hours. You want the internal temperature of your jerky to reach 160°.
What was the purpose of making beef jerky?
Either way, jerky was a compact, easily-transported type of meat that could be made from any animal and was well-suited for long journeys. For the tribes who thrived in the Americas before the colonization, it was a hugely useful way of storing and preserving meat.
Is it safe to eat old fashioned beef jerky?
A touch of brown sugar adds some extra sweetness. This jerky is chewy and pleasing to eat without being too tough to chew. It’s also free of trans fat and saturated fat. Low in cholesterol, this smoked beef jerky is safe for most healthy diets.
Why does beef jerky cost so much?
One of the main reasons the beef jerky costs so much is water. Beef is approximately 60% water, so once the meat is dehydrated or smoked, the weight of the remaining meat is drastically less than what you started with.
What makes old trapper beef jerky so good?
Old Trapper Old Fashioned Beef Jerky is a tasty snack packed with protein. It’s naturally smoked for a savory flavor and tender texture. A touch of brown sugar adds some extra sweetness. This jerky is chewy and pleasing to eat without being too tough to chew. It’s also free of trans fat and saturated fat.