What Cut of Meat Help....

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.

Eye of round. You want the leanest cut you can find.

That's what I figured. Any FAT content will make the jerky Spoil

Make sure it is cut with the grain, not across the grain.

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.

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.

After the meat is cut to thickness, 1/4", how many of you pound it with a meat hammer to tenderize?

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.

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.