What cut of meat and what technique is used to get your jerky to come out like the jerky you can purchase from a store in the bags. It almost seems like its shaved meat and not dehydrated all the way. But I'm just guessing. I have used meat that I cut myself and have every attachment and gadget to make ground meat jerky, but nothing seems to come close to the expensive stuff that you can purchase. Thanks in advance for any tips.
Store bought Jerky
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Mass produced jerky is typically a combination of cuts that are pressed together. It's useful to do this because they can get the cure into the meat quickly and easily, and smoke it quick. The cuts they use can range from a few pieces of meat joined together to actually using hamburger-like meat that's compressed.
Virtually anything you make at home will be better than what you grab at the store. However, cutting down on the smoking time and marinating in things like soy sauce might increase the similarities you find.
Best of luck!