I want to make a batch of beef jerky, but not sure what are the best cuts?
Has anyone done filet migon ! Any suggestions ???
You can pretty much use any cut of meat you want. You might want to stay away from too fatty of a cut though. It is always wise to remove as much fat as possible because it can turn rancid.
FishBus, welcome to the forum. FBR uses eye of round.
click on this link, it might give you some ideas.
http://forum.bradleysmoker.com/index.php?topic=12391.0
Welcome to the fun of smoking.
What CRG said.
Quote from: classicrockgriller on November 12, 2009, 07:59:45 AM
FishBus, welcome to the forum. FBR uses eye of round.
click on this link, it might give you some ideas.
http://forum.bradleysmoker.com/index.php?topic=12391.0
Agreed, I use eye of round as well...works good for me.
This is how I do it :
http://forum.bradleysmoker.com/index.php?topic=12391.0
eye of round for me also
yup I concur eye of round all around. Welcome to the forum.
I need to try the eye of round. I normally use flank steak.
This is how I do it here (http://suburb.semo.net/jet1024/recipes/jerky/soy-jerky.html).
JT
Also a flank steak kinda guy, but have used many other cuts as well.
JT, the ingredient calculator is Very cool.
Q,
Thanks... that was fun to do.
I got some eye of newt round today at Sam's I'll try it out soon.
JT
London Broil, Just cant beat it.
nepas
I use London Broil too.
I occasionally use round eye too
You cook your flank steak or round steak London Broil style and then make jerky?
http://en.wikipedia.org/wiki/London_broil
JT
Quote from: BigJohnT on November 23, 2009, 04:20:52 AM
You cook your flank steak or round steak London Broil style and then make jerky?
http://en.wikipedia.org/wiki/London_broil
JT
JT,
In the Northeast there is a cut called London broil as opposed to cooking style. I think it is top round.
Deb
London broil, at least around here is a cut of meat.
I thought it was a dish too...
I was just messing with him. Several cuts of beef have been called London Broil so long by butchers it stuck.
JT
Quote from: FishBus67 on November 12, 2009, 07:47:16 AM
I want to make a batch of beef jerky, but not sure what are the best cuts?
Has anyone done filet migon ! Any suggestions ???
I use rump roast cut about 1\4" thick and marinate for 48 hrs., this works really well be sure and remove the fat.
W E L C O M E to the Forum mtbrtw!
Quote from: FLBentRider on December 08, 2009, 02:01:59 PM
W E L C O M E to the Forum mtbrtw!
Thank you glad to on here!!