Intermuscular fat, on the other hand, exists around the protein. It should be removed before the jerky making process. To make life easier, focus on cuts of beef that have minimal to no intermuscular fat. While cuts of beef with more marbling are excellent for other uses, it's best to select a cut of beef with minimal fat content. You want to make jerky that will last. The beauty of the jerky process is it turns tougher cuts of meat into tender jerky.
Save your filet mignon, ribeye, and prime rib for the fancy steak house. Only buy fresh meat. Do not buy expired meat or even meat that is nearing its expiration date.
The fresher the better. Avoid meat with dark spots, any off smells, or cartilage, ligaments, or tendons. The beauty of making beef jerky home is that you have full control. Make sure to inspect each piece of meat to ensure you are getting exactly what you want. Make sure to buy a sufficient amount of meat.
A good rule of thumb is 3 to 1. Every three pounds of raw meat will transform into 1 pound of jerky. Make friends with your local butcher. He or she can be an excellent resource for all your jerky making adventures.
You can have your butcher pre-slice the beef for you. This will save you a step of the jerky making process. With a commercial slicer, your butcher can slice the beef into uniform slices to your exact specs.
This will ensure that the jerky cooks evenly in your oven, a very important part of jerky making at home. Once you know the cuts, you can keep an eye on weekly specials and sales. As the name suggests, tenderloin provides the most tender cuts of all, including filet mignon, chateaubriand, and tournedos. Another strike against it is the cost, which is far too high to recommend the tenderloin for jerky production.
The meat is lean, with an easily detectable grain that can be sliced accordingly—with the grain for a chewier texture, against if you prefer a more tender bite. Eye of the round is an excellent choice for beef jerky. Accordingly, eye of the round is the cut from which most commercially prepared jerky is made.
Shanks are the upper portions of the leg, found just below the brisket and round sections. Great article. Bergie became meat and we plan to try making some jerky. Thank you, it is a great start! Thank you very much for this helpful article. I also applaud the clarity and intelligence of your writing. Sadly, it seems to be getting rarer and rarer to see good writing these days.
Table of Contents show. Common Elements of Standout Beef Jerky. Breaking Down the Cow 1 — Chuck. Bestseller 8, Reviews. Designed in California: Comes with Stainless Steel: Made with food-grade Easy to Use: Use the digital control panel to Slice the beef against the grain. Try to aim for slices around one-quarter and one-third of an inch in thickness. You can vary from this if you prefer, but try to make the slices fairly uniform.
If you struggle with cutting evenly, consider getting yourself a home meat slicer. I like to use a mix of Worcestershire sauce, soy sauce and paprika like in this recipe. For the best results, use a wire rack and place it on top of a baking sheet. Take the properly cut beef strips and place them on the rack. The strips will dry faster as the juices run onto the sheet lying underneath. However, this time may vary according to the type and effectiveness of the oven used, as well as the thickness of your beef.
Every now and then, be sure to check on the progress of your jerky. As you approach the three-hour mark, you can take a strip of your jerky from the oven and taste it. If it feels too soft or quite fleshy, put it back in the oven.
It should be noted that the drier the jerky, the easier it will be to store and preserve it. Look for a good airtight container and store your jerky there. It can be stored in an airtight container for about a week.
If you think your jerky is slightly on the fatty or undercooked side, you can store it in the refrigerator.
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