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Ground beef jerky and fat percentage

post #1 of 9
Thread Starter 
Hi all, I plan on trying my hand at ground beef jerky next week. One question I have is what percent of fat content is ok? What are the various opinions you guys have? 90/10 is on sale at my local store. But I see some guys using 93/7 and 95/5. Thanks
post #2 of 9
Quote:
Originally Posted by thehoz View Post

Hi all, I plan on trying my hand at ground beef jerky next week. One question I have is what percent of fat content is ok? What are the various opinions you guys have? 90/10 is on sale at my local store. But I see some guys using 93/7 and 95/5. Thanks

The leaner the better,fat is what turns rancid.I recommend using  cure #1 when making Jerky

post #3 of 9

Let us know

post #4 of 9
Thread Starter 
I will. But it wont be until next weekend. I have the jerky gun, jerky mats and some mix coming in a couple days. I am doing ribs today though!
post #5 of 9

Ribs sound good  be sure abd post a lot of pictures

 

Gary

post #6 of 9
You can use 80/20 if you have to, but the leaner grinds are better. Another option if you have a grinder get some too round or bottom round, trim all the fat and grind it. It's typically cheaper than buying the leaner ground.
post #7 of 9
Quote:
Originally Posted by thehoz View Post

Hi all, I plan on trying my hand at ground beef jerky next week. One question I have is what percent of fat content is ok? What are the various opinions you guys have? 90/10 is on sale at my local store. But I see some guys using 93/7 and 95/5. Thanks
90/10 you shouldn't have a problem with. I used to dehydrate with that all the time and the jerky never lasted long enough to turn rancid. I do agree that the less fat the better but when your paying 2$ in a difference to make jerky I don't think that's worth it. Are you smoking or dehyrating?
post #8 of 9

Not trying to get away from the thread title  But I made Pork jerky the other day used pork loin. $1.99 lb.  Kids and grand kids loved it really all you pretty much taste is your flavoring.  Cheap and easy

post #9 of 9
Thread Starter 
Quote:
Originally Posted by smokinadam View Post

90/10 you shouldn't have a problem with. I used to dehydrate with that all the time and the jerky never lasted long enough to turn rancid. I do agree that the less fat the better but when your paying 2$ in a difference to make jerky I don't think that's worth it. Are you smoking or dehyrating?
i am smoking it
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