Question: What Is The Best Meat To Use For Beef Jerky?

How thick should I slice meat for jerky?

To make really good jerky, the jerky meat needs to be the same thickness throughout the meat, one-fourth of an inch thick is standard.

It is impossible to cut the top round by hand consistently at one-fourth of an inch.

Below is a photo of Beef Top Round sliced 1/4 inch thick..

How long should I marinate meat for beef jerky?

Place your strips of meat into a large, ziplock plastic bag, pour in the marinade, and give it a nice, thorough bath. Place the whole bag into the fridge to thoroughly marinate for up to 24 hours, but no fewer than 4 hours. The longer you marinate, the deeper your flavor and tenderizing action.

What’s the best meat to dehydrate?

Eye of Round – Going to be the most popular cut for making jerky. … Bottom Round – Another great choice for making jerky. … Top Round – Very similar to bottom round. … Sirloin Tip – Second Most tender of the rounds. … Flank Steak – More expensive than the rest but still a great meat for jerky.More items…•

Can you get botulism from jerky?

The most serious additive is sodium nitrite, which is added to jerky to inhibit the growth of bacterial spores that cause botulism, a potentially deadly food borne illness.

Do you cut beef jerky with or against the grain?

jerky is actually cut against the grain, so your teeth are biting in the same direction as the grain.

Is beef brisket good for jerky?

For your beef jerky, you can choose to use beef brisket, eye of round, or flank steak. Just make sure that it is a quality piece of meat. … Plan ahead to allow your beef slices to marinate overnight, as well as allowing for 8 to 12 hours of drying time in the oven or dehydrator.

Why is my jerky so tough?

Taking the jerky out of the dehydrator early can give you moist jerky that is prone to spoilage, and taking it out too late can give you jerky that is too dry and tough to chew on.

How do you kill bacteria in beef jerky?

At the beginning of dehydrating, heat the jerky to 160°F (71°C) to kill dangerous bacteria. For jerky to be safe, it should be heated to 160°F for beef and 165°F for turkey or chicken jerky BEFORE you dry your strips.

Is it cheaper to make your own jerky?

Although definitely cheaper than store bought, making your own homemade beef jerky can still be costly. It all depends on the type and cut of meat used.

What is the best way to make jerky?

DirectionsWhisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. … Preheat oven to 175 degrees F (80 degrees C). … Transfer beef to paper towels to dry. … Bake beef in the preheated oven until dry and leathery, 3 to 4 hours.

Is London Broil good for beef jerky?

London Broil – A more tender cut than pectoral meat or eye of round, London Broil is more expensive. However, unlike many of the other cuts that are generally more expensive, London Broil is low in fat content as well as cartilage and ligament strings. As such, it is the perfect cut for jerky.

Is Chuck Roast good for beef jerky?

It is not so much the cut of beef you use for jerky it is the all-important fat content. You will be able to use any cut you want if it is lean enough. Chuck steak and brisket is fine for making beef jerky but will require more trimming as you slice to remove some of the marbled fat.

Does dehydrating meat kill bacteria?

Dehydrating foodstuffs will kill most bacteria, but not necessarily all of them. … The growth of any surviving bacterial, or bacterial spores, will be severely inhibited while food is kept in a dehydrated state, but any they can begin to grow and multiply when the food is rehydrated.

How long does homemade beef jerky last?

1-2 monthsIf you follow these steps, you can expect your homemade jerky to last between 1-2 months after initial airtight packaging. When stored in ziplock type bags in a dark pantry, jerky will last about a week; In a refrigerator, jerky will last for 1-2 weeks.

Do you put raw meat in dehydrator?

When raw meat or poultry is dehydrated at home — either in a warm oven or a food dehydrator — to make jerky which will be stored on the shelf, pathogenic bacteria are likely to survive the dry heat of a warm oven and especially the 130 to 140 °F of a food dehydrator.

How do you cut beef for beef jerky?

Always cut your jerky strips with the grain. If you’re not sure which way the grain lays, cut a thin slice of the meat from the piece you’ve chosen for jerky. Grasp opposite ends of the meat slice and attempt to pull it apart. If it separates easily, your likely cutting “across the grain”.