I use the extra soy too to adjust the salt upwards just a bit. The most tender of the Rounds. https://www.bing.com/videos/search?q=how+do+they+make+jerky+&view=detail&mid=E6AE4156D3DE79B705FBE6AE4156D3DE79B705FB&FORM=VIRE. This type of meat has a lot of connective tissues, cartilage, and tissue. Note: Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. Deer , Elk, Pronghorn, bear and pheasant. I'm in South Austin (Oak Hill) but don't mind driving anywhere. I would like to knoe can you grind sirloin tip roast,and use it in a jerky gun. The meat was cut in thin slices and dried, either over a slow fire or in the hot sun until it was hard and brittle. Thanks! However, I'm surprised by the method of using the oven or a dehydrator. Slicing against the grain will still be chewy, it will just be MORE tender than slicing with the grain of the meat. 64%. I am going to check local butchers tomorrow. Love this site. My favorite cut would be the Beef Eye of Round Roast. Is it a good substitute for the oven? The most common cut of meat for jerky is beef round since it's lean but has enough interior fat for a good flavor. Now I have to find some meat on sale. I wouldn't go any thicker than about 1/4" when making jerky. They should work pretty well for jerky. Delicious! You might have dried it too long. My name is Diane. Also, can curing salt be used for a dry rub like this or only in a liquid marinade? Going to try making jerky for the 1st time and found lots of useful info here. Obviously this is fatty cut of meat with the most marbling. This recipe is delicious, but to help cut back on the very salty recipe, we added 1 cup of apple juice, and used eye of round with our first batch with the apple juice, and this turned out really good. I am trying to figure out how they get their meat so tender. People make pork jerky, so it is definitely possible as long as you pick a lean cut. Having said that, we must remember it is a process, not a specific type or cut of meat. In the United States ch'arki was Anglicised as jerky. Hi Will. She was simple. They liked the London broil better. I'm with Brandy on the appeal of chewing jerky for "30 minutes". Just keep an eye out for mold. I am in the market for a pellet smoker as well Can't wait! I like the way you carry yourself. Eye of Round Similar to Bottom and Top Rounds, the Eye of Round is also from the round primal region. That means it's packed with flavor, not excess fat. First, trim any visible fat from your cut of meat. Bear and pheasant sounds interesting! Make sure not to over dry the jerky and you should be good to go! Fat. I slice it while its mostly frozen into circles, trim any fat off ( I find it very easy this way ) then cut each piece into 3 pieces. My question is I have a piece of scotch fillet (that's what the cut is called in Australia anyway) in my freezer I was thinking of using to start with. Thank you for your input. The grain normally runs from end to end lengthwise. ), The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. 1 Comment Making your own jerky at home is easier than you think. I recently bought another dehydrator and am ready to try it again here in a couple of days. A jerky gun is the easiest way in my opinion to make ground jerky, I love my jerky gun. This saves a lot of time. Especially with flies and other insects that will be all over it. I don't know if it was mentioned anywhere on the sitebut goose breasts make excellent jerky. The flank steak made for a great jerky, but it was a little expensive. After reading your article & advice I am going for the (flank steak) next time and a "with the grain" cut, I am pretty sure I always cut with the grain anyway, but now, I will be sure to each time!!! Ha. I'm sorry but I am going to disagree here. Below is a list of cuts of meat that work very well for making beef jerky. Thanks. just got the large dehydrator from my wife so now I plan on making large batches . Thanks for stopping by. Here you will learn the different ways of slicing meat so you can get the best feel and taste out of your beef jerky! Because of this you will keep smoking and ultimately over smoke it. The pellet grill's ability to maintain 165 degrees for 10 hours made this super delicious beef jerky super easy. (Or any processed foods) Which of these three would be your first, second and third choices??? Kathi, Durham,CA. Arrange the marinated meat on the wire racks in a single layer. I really liked Lucky's post. ;D, I'm so excited!!! Protein. I never advise people to use a certain type of meat sliced with the grain because it's borderline inedible. The marinade contains soy sauce, brown sugar, Worcestershire sauce, seasoning, and unseasoned meat tenderizer. Did I dry it too long?. Hello.. My boss will buy teriyaki or other types without spiciness just for me, and they always tease me that it's not real jerky, LOL. Where is the video mentioned it this article ??? Just passing along a great deal!). I would think so! I bought a 9-tray Excaliber dehydrator and can fit 10 pounds of London broil into it to make jerky at one time. I do not chemically cure meat. As an Amazon Associate I earn from qualifying purchases. Ive used some cuts I dont see mentioned- Brisket and tri-tip. I'm glad I was able to help Mark. The pellet grill jerky was pretty chewy, but not the shoe leather chewy stuff. Really good information here. 1 Get some beef round for standard jerky or choose a different cut of meat. Ive used this recipe for my pork jerky and it is the best Ive had. Teriyaki Sauce That slicer is definitely a great piece of jerky equipment! Nobody can say anything these days. The amount called for in the recipe will not give you a sweet jerky at all, but it will balance out the savory and black pepper flavors. My grandmother made deer jerky during hunting season and gave some to all the grandkids. There is no marinating required if just using salt and pepper, even curing salt. Brown sugar. Jerky seasonings Just make sure to slice off as much fat as possible. I bought my son a smoker and it came with a 4 tiered rack. Is this only used when using ground meat? Going to slice up my eye of round roast here soon and get it brining/curing. You will be able to see the lines of fibers that run parallel to each other along a cut of meat. In the picture below, the fibers are running vertically from bottom to top. I got home after work and took the cling wrap off - it was incredible - the jerky sucked up all that wonderful steamy moisture and it was perfect. Grinding the meat is an option, but will never be as good as a carefully sliced piece of good meat! The taste of this recipe is far superior to the stuff in the store, and has more quality ingredients than all the high fructose corn syrup and other unpronounceables in it! These are the two side pieces that come from the belly when you butcher a rabbit. When you test it, take a piece out of the dehydrator and let it cool for 5 minutes before seeing if it is finished. I did the same thing, looked it up because I had never heard of it! 1 Tbsp onion powder. I have never used the Cabelas dehydrator, but have heard great things about it from several people on the site. So get the deer roast ready and let's get started! 4. Check the ingredients of your soft jerky for glycerine or a glycerite. Enjoy ! I cut that by hand along the grain, but I am doing eye of round this week on my 1940's vintage Hobart Model 410 "streamliner" deli slicer (BTW - most useful countertop appliance in my kitchen). Eye of Round Eye of round is a large, primal cut that consists of the rear leg and rump of a cow. Is it good enough? Any tips would be greatly appreciated! Cal. I used Hi Mountain Jerky Cure Hickory Flavor. Then I use my LEM Jerky Cannon and make a flat strip. I'm just not a big fan of them Will, I'm going to use the curing salt along with my secret stuffand give it a try. Hey Anne! Making jerky in a smoker is betythan using a dehydrater, and using liquid smoke, the real smoker is MUCH better! So far, I have been using a baking pan/rack on 175F in the oven with the door propped open a few inches for 4 hours. I wasn't even aware of this type of religious restriction, thanks for teaching me something! Eye of Round Also found in the round primal area, eye of round comes from the elongated muscles located in the center. I took your advice and went with the Top Round (much cheaper) did a small batch and OMG its good but I I did your Post Treatment in the oven after and THAT made it PERFECT. You can see that the muscle fibers are running in several directions. I would check out my page on how to make jerky in an oven. To me, it looks like lucky left out at least one definition of jerk. I have bought some at different jerky spots while travelling. Thanks for coming by and checking it out! Hi, Will so glad this blog is still active! Is eye of round good for jerky? Saw your article on making jerky in a smoker. Just bought a meat slicer today and 28lbs of eye of round from Sams Club. Thanks in advance! That should accomplish your chewing for 30 minutes request. [10] In some cases, dried fruits, such as blueberries, chokecherries, cranberries, or saskatoon berries, were pounded into powder and then added to the meat/fat mixture. With the grain makes it the most chewy, against makes it more tender, and diagonal would be in between. Always go back to my red wine and soy sauce marinade. Great dip. One of the more popular cuts of beef to use for making jerky. Clarification request: You listed both eye of round and sirloin tip as the most tender. I like this post and your bio, and the site name! The expiration date is more of a 'dry by date' instead of an 'eat by date'. Some meat departments will have "stir-fry" labeled packages of beef, in long strips. Again, as mentioned earlier; this will produce a softer / less chewy piece of jerky. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. Glad you are enjoying the site Jenifer! Discovered another place has Sirloin Tip for $2.89/lb for the next week, so my freezer may get even more full if I don't eat all my chili lime! Choosing a cut that has very little fat is important, fat will spoil faster and shorten the shelf life of your jerky. Have u ever even watched and considered the effects of processed liquid smoke? I like to freeze the meat for about 2 hours to firm it up before slicing. I just did it last night. During years of a lean acron supply and no cornfields to raid, the deer in our area mostly lived in laurel leaves and left the meat strong. This is one of my favorite recipes as well and it should taste great with venison too! I also partially freeze the meat before slicing a few hrs so it's firm, that makes hand slicing easier. I just bought a food dehydrator yesterday and am Cuts from the round primal include the eye of round, top round, or bottom round. I will have to give it a try. I was curious if you ever bought round when on sale, sliced it up, vacuum sealed it, and froze it for future recipes. VERY IMPORTANT, GET TO ROOM TEMPERATURE in the package that you froze it in with the marinade. Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. Hey Debbie! Hey Diane! Learn how your comment data is processed. It's the cheapest and toughest of all-round cuts. I went shooting with some friends and took some. Wrap the steak thoroughly in plastic wrap. Do you have any tips as to what forequarter cuts would be best in terms of taste (most important) and price. I'm glad you like the site! Let it go at about 150 degrees (smoke setting). Your email address will not be published. 1 small v8. I love making jerky out of deer and have yet to harvest an Elk or Pronghorn. Here is a description: "Just my opinion" but although flank is a little pricey I think it has the best flavor profile for jerky. If the ingredients include "Prague Powder #1", that is the cure I use. Lean with miminal marbling and just one flap of fat to trim away from one side before slicing into jerky cuts. This should definitely make it more tender. My name is Will and I live in Colorado with my beautiful wife. It would be less tough than grain running lenght wise and more chewy that cutting slices across the grain. I would cut the meat against the grain. Hello Will, I like to balance my salty jerky with just a little hint of sweetness. Some people make little boxes that act like an oven when set outside in the sun, but straight on a clothes line with no heating element (or box to keep insects off and magnify the temperature from the sun) except the direct sun is probably not the best idea. I haven't used brisket either but I do my jerkey in my Masterbuilt smoker. I love your website and all the information you have posted. Congrats on getting a dehydrator! The lady we dealt with already had it, but make sure to write it down just to be sure. Then you take each disk and laying flat on the cutting board, slice your 1/4" strips for jerky off each disk. This takes me back nearly 50 years when we could buy tender, tasty jerky from the corner store with COINS! You should go troll another website! That's the stuff you see individually wrapped in the big plastic tubs at the big box outlets that shall go unnamed. What is the Eye of Round Roast? Beef tenderloin is a bit pricey for jerky meat, however. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender. I used my Cajun Injector Electric Smoker with apple wood chips. Thanks for the kind words Good luck Larry! Click here for the $45 gift card with sign up, https://www.amazon.com/gp/product/B0115CGX4I/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1, Grain runs the length of the cut for easy slicing with or against the grain, Choose the leanest ground meat available (at least 90% lean), Requires a jerky gun or flattened and cut into strips. Will thanks for making me crave jerky .. Paste does not make great jerky and I've been making jerky for over 35 years now. Eye of Round. Looking forward, to your reply. I'd prefer venison but will settle for beef. Just feed the slabs through the slicer either with the grain or against the grain to achieve your favorite chew! I have your book, read what you write online, have purchased the dehydrator and jerkey slicer you use and am having a blast makiing really tasty beef jerkey. Awesome! Thanks for the kind words Stacy! 1 teaspoon liquid smoke Directions Step 1: Prep and freeze Trim all visible fat from steak, then pop the meat in the freezer, covered, for 30 minutes or until firm. The extra sugar not only helps preserve the meat but also locks in moisture. Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. It's always a smart choice to use curing salt, especially if you are sharing with loved ones. London broil is sometimes used to describe a top round steak. (About 5 pounds (2,300 g) of meat are required to make 1 pound (450 g) of dried meat suitable for pemmican.) Not that I dislike smoked meat, but youre also ingesting tar when you eat them. He meant chuck roast, not church roast. Hot pepper flakes This recipe for Beef Jerky, was absolutely the best I ever had! chicken jerky ( 1) Fish Jerky ( 3) Game Jerky ( 16) Ground Beef Jerky ( 5) Pork Jerky ( 6) Smoked Meat ( 36) Smoked Side Dishes ( 12) Turkey Jerky ( 6) Vegan Jerky ( 8) Flavor All Savory ( 69) Spicy ( 49) Sweet ( 34) Bacon Wrapped Asparagus (Smoked) Citrus Bourbon Turkey Jerky Smoked Meatloaf (Pineapple Glaze) Steak-ish Portobello Jerky Refrigerate or freeze for longer storage. I hang the jerky on the racks after skewering it so it hangs through. Otherwise, you have to put "ground & formed" on the label. Put the meat in a zip lock, and pour the marinade into the bag and then seal. I cant wait to try my first batch - just have to go through your recipes and choose one! Am a lifelong hunter/angler, retired in 2007 after 29 years as a Michigan conservation officer, worked from 2009 through 2017 seasonally (late July through early October) in a fly-in bush camp in western Alaska as camp cook and host (FIshing Bear Lodge). The tough meat comes from those muscles that get a lot of work and exercise. This was so informative. No way am I waiting until spring. Make sure to start testing it at about the 4 hour mark. Eye of Round Eye of Round is our professional recommendation and preference for the best cut for beef jerky when making jerky at home. Hey guys I recently made some jerky for the first time. Full of info I can use. #MasterbuiltSmokerOnly. 79. Thanks for the tips! the flavors are amazing! So lets stop this back and forth and figure out the difference. Goes really well with sweet recipes, but also turns out great with spicier recipes. Join for free! If the roast is too thick to slice easily, cut it in half horizontally before slicing. Jerky came out good but if I dont have to marinate then Id rather not. Beef jerky is the best! Here is the WIKI description. Thank you for your time. So, I went and looked it up, the bottom line of everything I found is: To make beef jerky at home, simply use a lean cut of beef, such as top round, eye of round, bottom round, sirloin tip, or flank steak, and slice the beef into thin slices. Welcome to the world of beef jerky! Being new to making jerky, I use flank steak and if you want a premade dry marinade, I highly recommend the one I have bought at Academy Sports. Jerkey is great especial when on cattle drives, photo shoots or just being outside. I have been cutting Eye of Round against the grain and seems OK after it dehydrated. Supposedly, it is the 2nd most tender cut of beef and comes from the chuck. I also did some Turkey Teriyaki/Pineapple jerky with white breast meat turkey slice 1/4 ". I would count on getting around 7lbs on your 9 shelf dehydrator. lol I'm sure in commercial environments they are using some chemicals that produce the same effects. And how do you think they make liquid smokeI prefer watching the box and drinking beer thank you. Now for my question I do not see you ever mention London Broil for jerky. Also I would like to try chicken or turkey jerkey. I would recommend pre-heating the meat to 165F in the oven before drying to make sure any bacteria is killed. Line two baking sheets with aluminum foil for easy clean-up. I'm off to find some eye of round or top round to make jerky today. Have fun making some jerky! I will greatly appreciate your help. Here's how to do it: If you're into the whole noble ideal of nose-to-tail eating, which is using as much of the animal as possible, then you should be a jerky fan. Costco Eye of Round. Let me know how your batch turns out. Thank you so much for your reply, love your sight! Next time ill reduce the cooking time to 4hrs. Also bottling my hard Apple Cider for Thanksgiving tomorrow! Has anyone tried a brand called Mingua, from KY? If sliced with the grain, your jerky will be extremely tough. Such a positive attitude! Now I want to make it. Dave, Thanks for the great tips! I was more than impressed! I think the t-bone got lost in the sirloin. I don't like it totally frozen, just a soft freeze as you mentioned. 03 of 08 President Ford's Braised Eye Round Steak View Recipe PearliesMom If you want a weak board, you saw Against the grain. It depends on how thick you slice the meat as to how much you can fit in the dehydrator. (certainly ground meat accepts seasonings well as there is so much surface area. When commercially selling jerky, in order to call it only "beef jerky" it has to be produced from a single piece of beef. I guess it is cheap because it has a thick tendon running through the middle of it. Thank yall so much. As long as you browse the site and follow some of the recipes, your jerky should turn out great! Peru is the world's largest producer with approximately 450 tons produced per year. Thanks for sharing, I hope that helps someone in a similar situation. November 11, 2022 Beef jerky is best when made from scratch. Hi, Will Im a Jerky lover whos sick of over paying for store jerky. If making beef jerky with ground meat, make sure to choose a lean package. Make sure to browse through my Recipes and find one you like. Hands down, this is the best meat for beef jerky. After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! I make my jerky with a xl masterbuilt, it's soooo good, smoking adds great flavor and texture is perfect. I'll leave that to them for now. Marinate the Beef Add the meat to the marinade and toss until all of the pieces are evenly coated. However, most homemade jerky isnt nearly as tender as the store-bought kind. of Soy sauce 2) 3/4 cup of liquid smoke 3) 1 bottle of Kraft brown sugar BBQ sauce 4) 2 tablespoons of Lee and Perins Worcestershire sauce 5) 2 cups of brown sugar. Flank steak, partialy frozen and cut at about a 45 degree angle to give the slices some width .Dust with " simply Asia " dry rub , or dry ingredient spices such as ginger, garlic ,onion , etc. It's leaner than 10%. Thank you for your valuable information and comments which are all very educative. I wouldn't think that it would come out too tough if it was cut against the grain. Well thanks for stopping by and trying some recipes; I am glad you liked them! I would put them in the fridge until they thaw out. Thanks for stopping by Chris and sharing your opinion with us. After it was dried, I cut it into 1 inch squares with scissors. Thanks. I've over dried jerky on occasion. London Broil Plus, eating just beef jerky can get old. Eye of Round Steak The eye of round steak is found in the round primal area. Thanks for coming by and checking out the site. So we could get a decent, quality product that was identifiable? Thanks again for all your info. Tri-tip comes out with similar texture to brisket, but it does have interior marbling. document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site is protected by reCAPTCHA and the Google. I hope this has helped you decide how to slice your beef for making beef jerky. You don't want it frozen, just firm so slicing is a little easier. Serving Size: 1 Cup. Check on the meat at 2 hours. Look for one with nice deep red color and little to no marbling. (I'm guessing 7 to 10 hours total) My amateur thought is the longer times may result in a somewhat more tender jerky. I like your choice in pellet cooker, will be smoking my jerky on an rt-700. The sweetness,acidity and flavor are good with beef jerky. I borrowed it and made jerky and it fit perfect in my oven after I took 1 rack out. I made some Habanero Tabasco Jerky using your recipe with eye of round meat. This is a single oval muscle in the rear leg. Love your site and keep up with good work. Thanks for pointing that out Deb! Hi! You can make jerky out of it though. The stuff with the grain is nice on hiking and camping trips if you make a smoke and pepper. Just have to find the jerkey you like and then find a recipe for it. You could use anything else but I like the added flavour from this method. Good thing it's what I wanted because it's the only flavor Dicks carries without MSG. Started out using a wine barrel smoker that I made with a burner plate for my heat source. Usually to remote areas. I have never made bacon jerky, but would assume it would not have a long shelf life. It is the outer muscle of the upper rear leg. That is great advice John! I splash some Worcestershire sauce in it when Nice recipe. I suspect that jerky and jerk are 2 entirely different things, and Lucky is simply confusing them in his/her head. Love your page. Do you know what cut of beef a London Broil is, and if it would make good jerky? Hi Will, If you're making the jerky in the oven, heat oven to 175F. Deer meat is GREAT for making jerky! Hi Will, Your website is awesome! Preheat the oven to 175F and set two oven racks in the centermost positions. Thank you good sir , liked your post on cuts for jerky. Ha. Glad you found a winner! I use them for fajitas and they work great. Just because we have dentures doesn't mean we cant chew jerkey. (This will give you a chew not as tough as if you sliced only with the grain and not as soft as slicing only against the grain). Cheapest Meat for Jerky - Bottom Round The bottom round is one of the cheapest cut of beef for jerky and it is obtained from the exterior part of the leg muscle. Fat makes beef jerky spoil faster, so it is best to trim as much as you can now to prevent your jerky from going bad. I would use curing salt and if not using curing salt, pre-heat the ground jerky in the oven until it reaches 160F and then dehydrate it in the dehydrator. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly. I've bought several cuts of beef during my 4 attempts..all cross cuts..bottom, top and eye of round, flank, top sirloin, t-bone, beef tenderloin, and pork tenderloin, ground and used a gun. I have not used any of those to make jerky. Thanks for sharing! I will keep you posted. Ive looked a lot into good ways to tenderize meats for cooling and I came across two that work really well: salt or pineapple pulp. Check out my page on Making Beef Jerky in an Oven. $.02, thanks for your post on cuts - i got my first batch on in the dehyrator! Im scared to try anything else quite yet. Not expensive. No marinade? Our jerky doesnt last long enough to mold. Thanks for the recipe Tom. Should i use curing sald like i do for beef? Hopefully if you ever need dentures youll come to me to be fitted and restored. Gonna try some recipes from your site soon. It allows it to get nice and crisp but still chewy. Since I dont want to buy a dehydrator, and I really dont want to keep buying it from the grocery store, I am VERY excited that I found your website!! Slice the meat against the grain for an easy chew. Have made the Pepper-Garlic and Tennessee jerkeys. I also used diced garlic in the marinade. A select grade, usually leaner still has some interior fat that lends to more beef flavor in my opinion. Andean charqui, made in Peru, Bolivia, Argentina and Chile, is from alpaca, llama or alpaca-llama cross-breeds. Outstanding on 3 lb London broil in an Excalibur, 155F for 5 hours. Thanks for stopping by Jeff. Table of Contents show Common Elements of Standout Beef Jerky When you bite into a strip of high-quality beef jerky, you can tell right away. I have not tried it, but will keep my eyes open for the brand. The marinade I use is a basic worchester, soy, honey (the sugar) and spices. Some tenderloin is not fatty at all inside, so I'm not sure if the tenderloin you have will be fatty or not. Liquid smoke is NOT necessary. I have never heard of NOT being able to use curing salt with sugar, I've never had a problem. I actually put a little lemon juice in my marinade. Also, when I hear of Jamaican "jerked" foods, and "jerk spice", I never associate it with the kind of jerky made as is described here. Pat the meat dry with paper towels. Excellent reading I need a little bit of jerky in the past improving every batch since Ive started your reading has give me a lot more information in a short time like I say knowledge in reading Have a good day WW.
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