What cut of beef should I use to make beef jerky. I will be using an electric slicer for nice big slices. Help
I like to use eye of round but thats just me
Quote from: devo on March 07, 2012, 03:39:51 PM
I like to use eye of round but thats just me
x2
Mike
X3 but every now and again use flank when on sale.
Whole sirloin makes some incredible jerky nuggets ;D ;D ;D
eye of round huh? Cool I will try it. I have made 2 venison roasts worth of jerky so far and they were great. Eye of round is a type of roast? I want to be able to slice it with the meat slicer. Thanks
Quote from: SiFumar on March 07, 2012, 03:54:19 PM
X3 but every now and again use flank when on sale.
What she said...X2
Quote from: Rad Rich on March 07, 2012, 05:38:37 PM
eye of round huh? Cool I will try it. I have made 2 venison roasts worth of jerky so far and they were great. Eye of round is a type of roast? I want to be able to slice it with the meat slicer. Thanks
Yes it is a roast. The ones I can get at the store are about 4-6 inches in Dia. with very little trimming. I have a deli Hobart slicer so I freeze my roast before slicing and it come out great.
Just make sure you cut all the major fat off the meat. Fat don't make good jerky at all in my opinion. Like everyone is saying the back of the cow is lean and makes good jerky.
(http://i995.photobucket.com/albums/af75/Keymaster_2010/beef.png)
thanks guys, I bought the cabellas sweet-hot jerky cure mix. I add a little extra brown sugar and some finely chopped jalapenos. yum yum yum
What about bottom round or top round? I see these on sale every once in a while...........
Where are all the jerkey recipes? I checked on the recipie sit and found nothing......................
Also............ what temp for jerky? thanks!
4given
Here's a link to a search on the forum for jerky recipes.
Jerky recipe search (http://forum.bradleysmoker.com/index.php?action=search2;params=eJwtj91qwzAMRl9l7GY358I_ku08TUkdQ9tlTXGyjUIefsooGHN0kCV_4_Qz3mub9o_d7e_7uR8UPNERBnImRHwhIEQyhYEghExCCQHv8dZqlbGdhLc3ZhQveCXarAGxAQ7xJCEHUkIKKSMREUSRRPZk8wPqUGNHLqj1CxpRRW1LRgvZeCA5knEkFqLd9kO1COtl-T3V5esxt61ZmEN9n2-tbqflPj9fZumbUW9z-8__Uqfp2k1Pba2HaWOvF6tvrX8-33qr10db_wDvGlOo)
Mike
Quote from: Mr Walleye on March 08, 2012, 09:26:53 AM
4given
Here's a link to a search on the forum for jerky recipes.
Jerky recipe search (http://forum.bradleysmoker.com/index.php?action=search2;params=eJwtj91qwzAMRl9l7GY358I_ku08TUkdQ9tlTXGyjUIefsooGHN0kCV_4_Qz3mub9o_d7e_7uR8UPNERBnImRHwhIEQyhYEghExCCQHv8dZqlbGdhLc3ZhQveCXarAGxAQ7xJCEHUkIKKSMREUSRRPZk8wPqUGNHLqj1CxpRRW1LRgvZeCA5knEkFqLd9kO1COtl-T3V5esxt61ZmEN9n2-tbqflPj9fZumbUW9z-8__Uqfp2k1Pba2HaWOvF6tvrX8-33qr10db_wDvGlOo)
Mike
thanks!
here's a link to a few recipes ;D from smokesome
forum.bradleysmoker.com/index.php?topic=27168.0
I like to use London Broil when I can get it on sale (recently found a buy one get one at Safeway and got 47 lbs!). Spoke to the butcher there and he said that cut comes from the bottom round. This is a good lean cut. Have 8 racks in smoking as we speak.
Quote from: rigstar on March 08, 2012, 10:23:10 AM
here's a link to a few recipes ;D from smokesome
forum.bradleysmoker.com/index.php?topic=27168.0
Cool! Thanks!
Quote from: fishrman on March 08, 2012, 11:26:24 AM
I like to use London Broil when I can get it on sale (recently found a buy one get one at Safeway and got 47 lbs!). Spoke to the butcher there and he said that cut comes from the bottom round. This is a good lean cut. Have 8 racks in smoking as we speak.
X2
Quote from: fishrman on March 08, 2012, 11:26:24 AM
I like to use London Broil when I can get it on sale (recently found a buy one get one at Safeway and got 47 lbs!). Spoke to the butcher there and he said that cut comes from the bottom round. This is a good lean cut. Have 8 racks in smoking as we speak.
Thats what i used last time and it was excellent!!!
have any of you guys ever tried the mixes at Cabellas? I bought the Cabellas sweet hot mix and cure comes with enough mix and cure for 15 pounds of meat( in 5 pound increments) for 6.99. It's delicious and nutritious
No but I did try my first two batches with stuff from Bass Pro. It was pretty good but I decided if I was going to all the other trouble I would just make my own mixes. That way I can try endless varieties and everything is fresher.
Steven
I don't really look for the type of meat, anything that isn't fatty. Then I slice it with the grain. Just my preference.
Me either! If it's got little fat or preferably none. It's Jerky capable. In fact been a while since i made some muscle jerky. See rulis has beef Block Rump Roast for 2.99. Was going to buy some for burger anyway. Maybe i'll buy some for jerky too while i'm there. To me jerky and burger is any hunk of beef available for a good price. And you can't beat home made burger. I grind some I have to add a small amount of fat too. Try buying it that lean in the store. LOL
Quote from: rigstar on March 08, 2012, 10:23:10 AM
here's a link to a few recipes ;D from smokesome
forum.bradleysmoker.com/index.php?topic=27168.0
Thanks!