2010年2月2日 · Sometimes I also grind up misc scraps when we butcher a deer, and make jerky from that ground meat too. As for whole-meat jerky, I go for the cheapest, leanest roast I can find on sale, then partially freeze it to make it easier to get nice slices right about 1/4" thick. I usually cut across the grain - a personal preference.

2011年1月30日 · Beef prices are up right now. Top round [otherwise known as "London Broil" in some parts] is another good cut, however this is normaly more in cost that the bottom round or eye of round in general. When I was still in the meat buisness we probably sold more bottom round that we sliced for beef jerky than any other cut.

2017年7月13日 · My wife is NOT a jerky eater, but she loves this stuff, the mild version anyway. Barbeque Beef Jerky Recipe Ingredients 2 1/2 lbs lean beef to 1/4" thickness 2/3 cup teriyaki sauce 2/3 cup Sweet Baby Ray's BBQ Sauce 1/4 cup Worcestershire sauce 1 1/2 tsp freshly ground black pepper 1 1/2 tsp garlic powder (or 1 Tbs minced garlic) 1 1/2 tsp ...

2020年11月1日 · A local German meat market here has a cut they sell known as Rouladen beef,, basically a very paper thin sliced cut of beef, all I have to do is a little trimming and it's ready to go. The cut is usually topside beef or hindquarter since this is the cheaper cut. The more expensive version would be the round steak, also known as rump steak.

2013年5月31日 · Hi. I'm from Sydney, Australia. I'm new to the smoking meats world. I've made a few batches of jerky so far but I'm unsure of the best meat to use. Also I was going to purchase a jerky gun. Are they good? Is the jerky brittle or is it the same at …

2015年11月27日 · I made jerky 3 times. Twice unsuccessful and once perfect. I used a pot roast and a skirt steak for the unsuccessful cooks. And a sirloin roast (I believe it was called) for the successful one. I was wondering. What's your favorite cut to use for beef jerky. And what can I do to ensure success...

2017年9月19日 · I am new to smoking and making jerky. I've tried jerky with sirloin tip, bottom of the round and rump roast. The rump roast was tough and very chewy. The bottom of the round was more to my liking. I plan on trying eye of the round and top of the round when they go on sale. Try the rump roast and see, you may like it, I didn't-won't be using it ...

2016年12月19日 · They have a jerky they call Old fashion Jerky. It is about two inches wide, 5 inches long and 1.5" thick, at it thickest point. It has a smoke flavor. I searched for thick jerky on the site, but did not find what I was looking for. When you cut this jerky and leave it out for a while, the cut end gets dry and looks like it is covered in salt.

2023年6月4日 · I thawed it, cut it in half, made chili out of one half and cut the other into 1/2" thick strips for jerky. 4 days in the marinade, then yesterday 5.5 hours in a "door cracked open with a silicone spatula" oven at 195°F with a shelf temp of 165 …

2018年5月24日 · But the Prague Powder is, in my opinion, a good addition and a flavor enhancing addition. Gives my jerky a more "Authentic" taste like I grew up loving. When I had the money, I would almost always choose Jerky at the Jr. High School snack stand, over any candies. I know, I'm weird. But my preference is for whole muscle Jerky, now. Food Safety ...