Best Jerky, One Mistake

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Sven Svensson

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I just made the best beef jerky of my life but I made one big mistake. Without thinking I used prime eye of round. I should have used a lesser cut and saved the prime for the rotisserie. Prime has too much marbling which isn’t suited for jerky. The fat can go rancid. So I guess my friends are going to benefit.

For the first time I used my slicer to get 1/4” cuts with the grain. I’ve never cut it that thick. Next, my seasoning method was a bit unconventional in that I used all off-the-shelf products. I lightly coated both sides of the mini meat slabs with Kinder’s Caramelized Onion Burger Seasoning. Into a zip loc it went for 2 days. Next, I soaked it all in Buchan’s Japanese BBQ sauce for 3 days. Then, I drained it and coated one side with Rob’s Smokey Hot Rub right before drying.

A889F4A1-A28B-4C0B-B652-AB52DE9141DC.jpeg

You can see the marbling, which although is fantastic, was a mistake for this project. I put it in my LEM dehydrator for 6 hours at 140. The outside was dried while the inside was chewy, just how I like it.

469D3EE0-C527-4A8F-8AC3-9D91A91EC642.jpeg
It has a deep caramel color. I can really taste the onion, the Buchan’s, and it just enough heat from Rob’s rub. Next time I’ll remember to use a cheaper cut of meat and save the good stuff for the Kudu rotisserie.
 

clifish

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Looks good to me Sven, Love jerky really need to start making it. Do/did you use any cure in it? I have a cheap Ronco dehydrator, need to put a prob in it one of these days and see what temp it runs.
 
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Inscrutable

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I would think you can vac pack and freeze some if you want it to last longer
That was going to be my question. I did have a little go bad last time. Anyone have good luck vacseal/freezing/thawing? Wonder if it changes the texture irreversibly.
 

Hijack73

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Looks great
As long as it’s fresh, I prefer a little fat in the thicker cut steaks
Totally agree. I don't make jerky anymore but if you use heat on it rather than just air and slice it thick a little fat makes it tasty. I used to make a ton of jerky and sell it at work to fund my habit, I always cut my own stash a bit thick. Outside dry but inside chewy is money and the fat is mighty tasty fresh.

Sven Svensson Sven Svensson you nailed it IMO. At the job I mentioned earlier that would have been about a 2 day supply, 3 tops so no worries about rancidity! I lived on it at work. It was a hot and physical job and eating real food made me sick in the summertime when it could be 110 in the building even at 2am. I just munched on jerky all night those nights.

I haven't seen that caramelized burger flavor but I will be on the lookout for it. I'm burned out on the buttery steakhouse again.
 
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thirdeye

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Well I bet it still has a nice bite.

Around here, the stores use top round for London broil, and I'll ask them to slice one about 1.5" thick when I make jerky. It's on the lean side and usually has only one vein of fat which is easy to slice around.
 
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tx smoker

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At the end of the day Sven, the jerky looks fantastic. I know what you mean about the marbling though. Many moons ago I tried making jerky with a brisket. What a huge waster of meat but a good learning experience I guess. Until I found CPB top sirloin roasts, I just used Choice or Select grade eye of round roasts and they worked out well.

Robert
 

jcam222

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That was going to be my question. I did have a little go bad last time. Anyone have good luck vacseal/freezing/thawing? Wonder if it changes the texture irreversibly.
I’ve got frozen jerky I’ve thawed several times now and it’s great
 

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