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Jan 23rd, 2013
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What Cut of Meat Help.... #12521625
11/30/17 09:52 PM
11/30/17 09:52 PM
Joined: Jun 2016
Posts: 2,313
Hitchcock,Tx.
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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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Re: What Cut of Meat Help.... [Re: V-Bottom] #12521636
11/30/17 10:03 PM
11/30/17 10:03 PM
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San Antonio
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Kattelyn Offline
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Eye of round. You want the leanest cut you can find.

Re: What Cut of Meat Help.... [Re: Kattelyn] #12521651
11/30/17 10:22 PM
11/30/17 10:22 PM
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Hitchcock,Tx.
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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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Re: What Cut of Meat Help.... [Re: V-Bottom] #12521711
11/30/17 11:32 PM
11/30/17 11:32 PM
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Gonzales, Tx
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ChuChu1 Online content
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Gonzales, Tx
Make sure it is cut with the grain, not across the grain.


Snowflakes and entitled brats will be the doom of America!


Re: What Cut of Meat Help.... [Re: V-Bottom] #12522184
12/01/17 03:35 AM
12/01/17 03:35 AM
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Posts: 1,292
Cisco,tx
scruboak Offline
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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.

Re: What Cut of Meat Help.... [Re: scruboak] #12522730
12/01/17 04:05 PM
12/01/17 04:05 PM
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Hitchcock,Tx.
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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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Re: What Cut of Meat Help.... [Re: V-Bottom] #12522739
12/01/17 04:11 PM
12/01/17 04:11 PM
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Posts: 100
TX Panhandle/Fritch
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Flymeister Offline
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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.

Re: What Cut of Meat Help.... [Re: V-Bottom] #12523127
12/01/17 08:55 PM
12/01/17 08:55 PM
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Hitchcock,Tx.
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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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Re: What Cut of Meat Help.... [Re: V-Bottom] #12523694
12/02/17 04:32 AM
12/02/17 04:32 AM
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Brazoria County
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karstopo Offline
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Brazoria County
I like eye of round or just about any venison. I donít pound either. Iíve done with or across the grain. With the grain turns out with a little tougher, but thatís 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 itís 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.

Re: What Cut of Meat Help.... [Re: V-Bottom] #12525758
12/04/17 02:26 AM
12/04/17 02:26 AM
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mckinney
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fishslime Online content
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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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