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What Cut of Meat Help....
#12521625
11/30/17 09:52 PM
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Joined: Jun 2016
Posts: 6,854
V-Bottom
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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.
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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Re: What Cut of Meat Help....
[Re: V-Bottom]
#12521636
11/30/17 10:03 PM
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Joined: Feb 2009
Posts: 38,366
Kattelyn
Little Psycho Coffee
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Little Psycho Coffee
Joined: Feb 2009
Posts: 38,366 |
Eye of round. You want the leanest cut you can find.
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Re: What Cut of Meat Help....
[Re: Kattelyn]
#12521651
11/30/17 10:22 PM
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Joined: Jun 2016
Posts: 6,854
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Eye of round. You want the leanest cut you can find. That's what I figured. Any FAT content will make the jerky Spoil
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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Re: What Cut of Meat Help....
[Re: V-Bottom]
#12521711
11/30/17 11:32 PM
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Joined: Mar 2010
Posts: 3,606
ChuChu1
TFF Team Angler
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TFF Team Angler
Joined: Mar 2010
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Make sure it is cut with the grain, not across the grain.
Snowflakes and entitled brats will be the doom of America!
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Re: What Cut of Meat Help....
[Re: V-Bottom]
#12522184
12/01/17 03:35 AM
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Joined: Mar 2003
Posts: 1,349
scruboak
Extreme Angler
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Extreme Angler
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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.
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Re: What Cut of Meat Help....
[Re: scruboak]
#12522730
12/01/17 04:05 PM
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Joined: Jun 2016
Posts: 6,854
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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. Thanx...something I have to research for sure.
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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Re: What Cut of Meat Help....
[Re: V-Bottom]
#12523127
12/01/17 08:55 PM
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Joined: Jun 2016
Posts: 6,854
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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?
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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Re: What Cut of Meat Help....
[Re: V-Bottom]
#12523694
12/02/17 04:32 AM
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Joined: May 2016
Posts: 1,078
karstopo
Extreme Angler
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Extreme Angler
Joined: May 2016
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I like eye of round or just about any venison. I dont pound either. Ive done with or across the grain. With the grain turns out with a little tougher, but thats 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 its 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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Re: What Cut of Meat Help....
[Re: V-Bottom]
#12525758
12/04/17 02:26 AM
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Joined: Sep 2008
Posts: 5,190
fishslime
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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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