Beef jerky

[Zacknes96]

So I am looking to make beef jerky. I love my meats so why not make a snack for the week. I am wondering what cut I would need? Or if I should just get any kind of steak and ask the butcher to slice it about 1/8 inch.

Also any suggestions on marinades are welcome!

 

[markh024]

Eye of round. https://heygrillhey.com/dr-pepper-jalapeno-beef-jerky/ <---my favorite jerky recipe.

 

[SmokinVOLfan]

I'm no jerky expert by any means. Actually in the same boat you are. Been doing a lot of research on it and have family members that make this stuff on the regular with great results. I've found London broil(top round) and possibly eye of round are the best cuts to do it. Maybe a sirloin tip. I'm sure someone who has more experience can help you more but figured I would let you know what I do. Good luck!

 

[dukeburger]

Eye of round, top round, sirloin tip all work nicely. Anything lean!

 

[danbury]

I usually wait till something goes on sale and then I buy a bunch. Lately the local grocery store has had very lean London broil on sale. I just pulled the jerky off the dehydrator this morning (5 lbs before dehydrating). You can use just about any lean meat that doesn't have a lot of marbling of fat in it. Round Steak, eye of round (I don't really care for eye of round, but it goes on sale a lot), London broil is probably my go to when on sale.
I usually toss the meat in the freezer for about 30 minutes to an hour to firm it up and then slice it in 1/8" slices myself.

Marinades... no end to them.... I usually stick to the following and I judge how much of the ingreds ast to the amount of meat I have.
Light Soy sauce, Worcestershire sauce, red wine vinegar, honey, brown sugar, raw cane sugar, onion powder, garlic powder, Tony's seasoning and sometimes I use a bit of liquid smoke. Marinade times will differ as well. I go for 12 hours minimum, but you can go more or less on how much you want the flavors.

I have tried using a smoker for drying, but prefer the dehydrator as it is more efficient in my opinion.

 

[smokerjim]

as mentioned look for sales eye round, top London broil are my favorites

 

[danbury]

Usually eye of round comes with a little fat cap on it, or at least by me it does. You will need to trim that and if silver skin is on, that as well. Having a sharp knife makes it very easy.

 

[Ishi]

Eye of round. https://heygrillhey.com/dr-pepper-jalapeno-beef-jerky/ <---my favorite jerky recipe.

Agreed!! This is a very good recipe

 

[Zacknes96]

So without a dehydrator how would I approach this? I. dont have the money for one now and would rather wait to buy a good one instead of some cheap one

 

[danbury]

You can do it in an oven. I'm sure there is plenty of info somewhere, i.e. youtube, if no one here can help. The problem with ovens sometimes is that you can't get the temperature low enough. I normally go 160ish on my dehydrator so my guess is the oven has to be able to go at least that low. My oven doesn't go lower than 200.

 

[Recon1]

I've done hamburger jerky in the oven. I can set my oven on 170 degrees and prop the door open with a wooden spoon. I have an old Nesco dehydrator but it only goes to 145 degrees, so I just use the racks in the oven.

 

[chopsaw]

So without a dehydrator how would I approach this?

I do all my jerky in the oven set at 170 degrees . I bought the oven jerky racks for 35 bucks a few years ago . Works well for me .

 

[daveomak]

What ever cut you use, trim all the fat... Fat will sour...

 

[danbury]

What daveomak said about the fat, but in case you do miss some, eat those first. Takes a couple days for the fat to go rancid, but fresh out the dehydrator, it's pretty damn good!