When preparing jerky, it is important to start with a lean, well-trimmed cut of meat, since the fat does not dry out and accelerates its deterioration. A round roasted meat eye is ideal; it's affordable, accessible, lean and easy to cut. Before cutting it, put it in the freezer for 1 or 2 hours; it will be much easier to cut. Round beef eyes, round on the bottom and top, are the best meat for beef jerky.
It is important to choose a cut that has very little fat, the fat will be lost faster and will shorten the shelf life of dried meat. If your favorite cut of meat in general is ribs, you have plenty of company. Steak is widely considered to be the best cut of meat and smoking beef ribs almost always results in a glorious meal. However, when it comes to jerky, rib cutting should be completely avoided.
If you ignore this advice, you'll be wasting time, money and a cut of meat that would have been better served in virtually any other recipe under the sun. The first problem with using the rib cut is that it is difficult to cut it into strips of meat that are used for dried meat. This is because rib meat is fine-grained and doesn't hold together well if cut into small strips. Secondly, and most importantly, this meat will almost completely disintegrate during the dehydration process.
Unless you want your jerky to be a small piece of pieces of meat, choose a cut that is higher in this ranking. While it's true that it's possible to make jerky from ground beef, it's simply not an idea you should act on. There are many cuts of meat that are far superior. Not only will the resulting jerky not look like traditional jerky, but it can also be hazardous to health due to the fact that the packaged ground beef you buy at the local supermarket can include meat from hundreds of different sources.
Rolling the dice and making that kind of bet just isn't worth it. Even if ground beef is the cheapest meat you can find, spend a few more dollars to get a cut of meat that's more appropriate. Yes, ground beef can be used to do a lot of things beyond traditional hamburgers and meatloaf. That said, don't get too adventurous and think that this is the cut of meat you should use for jerky.
Although the cut of the meat comes from the part of the cow that is close to the round, flank and breast sections, it is much harder than the desirable cuts. Unless you're a masochist with a good amount of bites and hours of time to waste, don't even think about using this cut of meat to make jerky. Why is leg meat such a poor option? This is because this cut is naturally super chewable, very dry and unbreakably fibrous. If you try to make jerky with leg meat, you'll end up with something that will be so tough it will be hard to eat.
In fact, you can probably chew and swallow your favorite leather shoe faster than you can chew and swallow jerky made from leg meat. Save yourself the hassle (and a visit to the dentist) and just say no. Instead, save the mango to simmer. The reason why tenderloin doesn't rank higher on this list is that it is hidden in plain sight in the name of this cut of meat.
Even if you like veal jerky on the soft side of the chewable spectrum, everyone should agree that there's a limit to tenderness that's acceptable. Beef jerky made from sirloin is so tender that it's not appetizing. A soft steak made from sirloin, such as filet mignon, can be incredibly incredible. However, dried meat that is so soft that it practically melts in your mouth is as disgusting as it sounds.
Sirloin is also expensive, perhaps the most expensive of all the meats you'll see in a supermarket. That's another reason why this cut of meat is at the bottom of our ranking. If you're going to spend a lot of money to make jerky, do your research and buy meat that's better able to do the job well. If you're in town and you eat filet de schnitta, it's easy to fall in love.
When prepared properly, it's a fantastic cut of meat. For example, this is the type of meat commonly used to create masterpieces, such as roasted meat and fajitas found in your favorite Mexican restaurant. Its rich flavor can brighten up any dish and make you proud of your cooking skills. But when it comes to jerky, avoid the skirting.
If you dehydrate this meat, it will harden too much. Although it won't be as chewy as the aforementioned leg meat, it will be close enough to cause your jaw to do an unwanted workout. In addition, this cut of meat will remain too fat even after you have finished the dehydration process. You don't want your jerky to be fat-free, but you should also avoid eating large portions that are almost entirely composed of fat.
If you have a full day off and want to spend it in the kitchen, making jerky with Chuck is a good idea. But if you're a normal human being in today's world of incessant hustle and bustle, it's not a good idea at all. While steak is a great choice when you want a juicy steak on a tight budget, it's not a good choice for jerky. The problem is its high fat content.
Before you can think about making jerky with jerky, you'll spend hours and hours cutting back on fat. Even after a lot of trimming, the chuck will still have a higher fat content than usual. Considering that fat causes jerky to spoil prematurely, that's definitely problematic. If you spend time making jerky, you want it to last a long time or at least long enough for you to swallow it all.
The first cut of meat in this ranking that you won't regret buying for jerky is the sirloin steak. Although it's not the best option, it's certainly above average and can be used to make a veal jerky so delicious that you'll want to brag about it to your friends. The best characteristic of sirloin steak is its strong, fleshy flavor, which takes center stage if you use it to make jerky. Two problems prevent sirloin from entering the top five in this ranking.
First, you'll need to cut back on fat. However, thankfully, that process won't take as long as it did with Chuck. Secondly, sirloin comes at a high price. Truth be told, you can make jerky that tastes just as delicious without having to run it through an arm and leg.
Since other cheaper cuts make jerky just as tasty, there's no reason to spend on sirloin. The round top is known for being extremely thin, meaning you won't have to waste time trimming fat. It's also relatively inexpensive, has a lot of flavor and is abundant enough to cut into thin slices, which are perfect attributes when making jerky. The only thing to keep in mind is that jerky will be harder than average, so choose another cut if you're looking for an appetizer with a tender texture.
Secondly, the amount of veining in this meat is perfect because there is enough fat to maintain the flavor of the dried meat, but not enough to spend valuable time cutting it. You can try to cut it a little thicker, the meat may be a little more tender inside, just be sure to heat the meat to 160°F completely. When buying meat to make jerky, you should consider USDA grade beef, taste, tenderness, and cost. It will take practice to learn how to work with flank meat, but it's certainly worth the effort to master.
I'll cut it with the grain to get a more chewy dry meat, as I prefer, or along the grain to make it less chewable. While more veined cuts of meat are great for other uses, it's best to select a cut of meat with a minimum fat content. By reading this ranking, you will learn which cuts of meat are best for jerky and which cuts should not be used under any circumstances. Cut meat is better, since the outer surface allows bacteria to dry out, while coli bacteria grind into meat and, if not cooked hot enough, can still thrive inside.
This veal jerky, which is sold at Costco and is known for being tender and very juicy, is made exclusively with a round top. With so many cuts to choose from, it's understandable that you don't know the best meat for jerky. I usually cut most of the fat off the breast, as it helps the drying process and the fat goes rancid quickly if there is too much left in the meat. .
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