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#12521625 - 11/30/17 03:52 PM What Cut of Meat Help....
V-Bottom Offline
Extreme Angler

Registered: 06/18/16
Posts: 1946
Loc: Hitchcock,Tx.
Getting ready to make me some Beef Jerky. I have been researching different cuts of meat. i.e. Eye of Round, Flank Steak etc. but I need to know what ya'lls Go - To cut is. Being a rookie at this, I could use the input. Whatever cut I use, I would like the butcher cut it to a 1/4" minimum.
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#12521636 - 11/30/17 04:03 PM Re: What Cut of Meat Help.... [Re: V-Bottom]
Kattelyn Offline
TFF Guru

Registered: 02/11/09
Posts: 34384
Loc: Mansfield-ish
Eye of round. You want the leanest cut you can find.

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#12521651 - 11/30/17 04:22 PM Re: What Cut of Meat Help.... [Re: Kattelyn]
V-Bottom Offline
Extreme Angler

Registered: 06/18/16
Posts: 1946
Loc: Hitchcock,Tx.
Originally Posted By: Kattelyn
Eye of round. You want the leanest cut you can find.


That's what I figured. Any FAT content will make the jerky Spoil
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#12521711 - 11/30/17 05:32 PM Re: What Cut of Meat Help.... [Re: V-Bottom]
ChuChu1 Offline
TFF Team Angler

Registered: 03/08/10
Posts: 3285
Loc: Gonzales, Tx
Make sure it is cut with the grain, not across the grain.
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#12522184 - 11/30/17 09:35 PM Re: What Cut of Meat Help.... [Re: V-Bottom]
scruboak Offline
Extreme Angler

Registered: 03/11/03
Posts: 1259
Loc: Cisco,tx
eye of round but you want to soak it in a brine over night with the pink salt unless you plan on eating it with in 2 weeks. it will mold even in airless environment if not.

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#12522730 - 12/01/17 10:05 AM Re: What Cut of Meat Help.... [Re: scruboak]
V-Bottom Offline
Extreme Angler

Registered: 06/18/16
Posts: 1946
Loc: Hitchcock,Tx.
Originally Posted By: scruboak
eye of round but you want to soak it in a brine over night with the pink salt unless you plan on eating it with in 2 weeks. it will mold even in airless environment if not.


Thanx...something I have to research for sure.
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#12522739 - 12/01/17 10:11 AM Re: What Cut of Meat Help.... [Re: V-Bottom]
Flymeister Offline
Outdoorsman

Registered: 01/12/12
Posts: 82
Loc: TX Panhandle/Fritch
My butcher puts the eye of round in the freezer for a few hours then slices it at a 15 cut. I use this https://www.himtnjerky.com/jerky-cure-and-seasoning-kits/. Never has failed me or spoiled. I like the black pepper/garlic the best. But all are good. I smoke mine in my Pit Barrel Cooker www.pitbarrelcooker.com.

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#12523127 - 12/01/17 02:55 PM Re: What Cut of Meat Help.... [Re: V-Bottom]
V-Bottom Offline
Extreme Angler

Registered: 06/18/16
Posts: 1946
Loc: Hitchcock,Tx.
After the meat is cut to thickness, 1/4", how many of you pound it with a meat hammer to tenderize?
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#12523694 - 12/01/17 10:32 PM Re: What Cut of Meat Help.... [Re: V-Bottom]
karstopo Offline
Pro Angler

Registered: 05/22/16
Posts: 500
Loc: Brazoria County
I like eye of round or just about any venison. I don’t pound either. I’ve done with or across the grain. With the grain turns out with a little tougher, but that’s not a really bad thing in jerky. For more tender jerky, cut across the grain. The himtnjerky cure is good, but measure pretty carefully.

I take the frozen meat out of the freezer and thaw in fridge then cut with sharp thin knife when it’s semi frozen. I shoot for a little thinner than 1/4 inch, more like an 1/8. Dries in the dehydrator faster and we just like it thinner. I store my finished jerky in fridge.

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#12525758 - 12/03/17 08:26 PM Re: What Cut of Meat Help.... [Re: V-Bottom]
fishslime Offline
Extreme Angler

Registered: 09/23/08
Posts: 2437
Loc: mckinney
I use sirloin steak or round steak. Cut 1/4 inch thick and smoke for a couple of hours after marinating overnight in soy sauce with some wooster and liquid smoke. After smoking, I season with Greek Seasoning and some pepper and put it on a dehydrator for several hours.

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