Meat choices

[onmedic]

Looking at the grocery store flyer, see back ribs, side ribs. Generally are all these spare ribs or is their a cut actually called spare ribs? Also what do you like for a cut of meat when slicing for jerky?

 

[foamheart]

Looking at the grocery store flyer, see back ribs, side ribs. Generally are all these spare ribs or is their a cut actually called spare ribs? Also what do you like for a cut of meat when slicing for jerky?

This is the best break down of pork terms I have found.

http://www.albertapork.ca/pdf/cut_chart.pdf

Spare ribs are the entire side ribs w/ a piece of the chest plate. The popular cut these days, seems to me the St.Louis cut which cleans up and removes the meat flap and the back bones and shortens the side bones, makes a pretty presentation and I would guess a better cut because its more equal, hence making it easier to cook.

I use "eye of round" when making jerky, no grissle, very very little fat, not much marbling. Freeze it first, then cut the meat about 1/4 to 1/8 thick, ensuring to cut the muscle on a 45 degree bias. Hence the need for the pre freeze. If you cut cross grain is just breaks apart, if you cut with the grain its too chewy, 45 degree works best for my jerky.

 

[jesse t]

edit: Foamheart covered it

 

[onmedic]

Thanks for the reply, I appreciate it

 

[foamheart]

One more thing about jerky, its extremely easy to over smoke it. I find a couple of hours of good smoke, a couple of hours of low heat. then I use a dehydrator because it is more easily maintained. If you smoke jerky for 6 to 12 hours it tastes like old ashtrays.

One more thing about jerky and any cured meat. Never make a decision on the taste the day you make it. Give it a few days or even a week first, I have thrown away some of the best I have made by going by initial tastes. The smoke will mellow with time, best to give it to the meat.

 

[onmedic]

Thanks again