- 6 Posts. Joined 5/2013
- Location: Sydney, Australia
- Points: 10
- Select All Posts By This User
I have used different different cuts of venison (deer), but beef I mainly use shoulder and rump roasts with rump roasts being my first choice just make sure you are cutting against the grain. It turns too chewy when you cut with the grain. I dont have any experience with a jerky gun but I would imagine any steak quality meat with minimal sinew would be good. Hope this helps.
I agree with Bear on the meat to use. I dont know what costs are over there but here bottom round is the most reasonable in the lean cuts used. Like others have said check for leaness and the least marbling on the bottom round. Boneless rump roasts are also good. Here a boneless rump roast is simply a small portion of the top round still attached to the bottom round tied together. Reinhard
Me too. Nothing like roadkill jerky.
Yep, Eye of Round or London Broil for me.
Its all that Fosters, you need to take the car keys away from 'em before the first beer!
Eye of Round, or whatever is cheapest.
I'm with Jarhead on this one....prefer the London Broil. To me, the marinade makes the jerky....I prefer it spicy hot, loaded with black pepper & crushed red pepper mixed into the marinade. I've seen jerky guns but to me ground beef is not jerky making material so have no experience with it at all. I think I'd add some papaya to the marinade for 'roo to soften that critter up...heard it's tough.
Want to save money??
You won't believe how good Pork Loin Jerky is.
It's hard to tell the difference between Pork Loin Jerky & Beef Jerky.
And it is MUCH Cheaper---It's been easy to find Pork Loin under $2 per pound for years.
Give it a try:
You can also goto Sam's or Restaurant depot and get it way cheaper then the grocery store, even more so if you buy by the case. i buy by the case and can get it usually for under $3/lb