what beef for jerky?

[pensrock]

Ok, I have been reading way too many posts about making jerky and I am all out of venison. So what cut of  beef does everyone use when making beef jerky? I have a slicer so that will not be a problem. I would guess maybe a rump or bottom round roast would work? Thanks.  :-\

[Mr Walleye]

Pensrock

I try to use eye of round for jerky but I don't see any reason not to use inside or outside round either. I would buy what you can get for the best price. Just make sure you trim any fat out of it.

Mike

[NePaSmoKer]

pensrock

Try london broil. Also skirt or flank is good.

I have even made jerky from a nice packer briskit  ;D

nepas

[FLBentRider]

The first time I used flank steak. Since then whatever is on sale, the last 2 batches were bottom round.

[pensrock]

Thanks for the help, I have one more question. How many pounds of sliced beef will fit in a four rack BDS?

[Mr Walleye]

Pensrock

It depends if you use 4, 8 or 12 racks. For the most I have used the inverted 8 rack setup when I was finishing in the BS and I can get around 7 lbs in. I have done 10 lbs with the 12 rack setup before. Certainly the more you do at a time the longer it takes if you are finishing in the BS because it effects the air circulation. I use my dehydrator to finish with so the only thing I use the BS for is to apply the smoke so I'm not that concerned with circulation as much.

Mike

[FLBentRider]

Depends on how thick you slice it, but I can get five lbs on five racks. Inverting 1 rack over another I should be able to get 8 racks in my 4 rack OBS. Using that math you should be able to get 12 lbs in a 6 rack DBS.

[scottfish1]

 Just stick with  bottom round, this  is less  fat. ss

[tkoshot]

I use top round or whatever is lean and onsale.  You can get good advise in some of the stores from the boys in the meat department.  I worked in a Grocery store for years, the old guys in the butcher shop are a wealth of information.


tkoshot


ps 17 years in the grocery business and all I learned I learned from the guys in the meat department....