what cut of beef to use

[jakeseddon]

hi,
i was wandering if someone could tell me which cut of meat is the cheapest suitable for making jerky/biltong. My local butcher suggested i use a topside or silverside but at about £5 a pound its not the cheapest, i am new to this so im bound to mess it up, so using a cheaper cut would make the blow a bit easier to take. i hope someone can help.

 

[billbo]

I am not sure on the answer but you may want to ask over in the beef forum for more responses. Good luck!

 

[the dude abides]

There's a whole special forum on here dedicated to making jerky. Someone there will surely be right along with a good answer for you if you post in that room.

In the meantime, I remember watch Alton Brown make jerky on his TV show "Good Eats". He recommends using a flank steak. I went and found a link for you. Enjoy.

http://www.foodnetwork.com/recipes/a...ipe/index.html

Oh when you do make the jerky be sure to take lots of pictures of the process so we can all see.

 

[jakeseddon]

ideal, thanks for the help dude.

 

[DanMcG]

hey Jake welcome to SMF.
As far as cuts go you mighrt have a different name for them on the other side of the pond, But i like the top or bottom round...It's very lean and cheap in our stores about once a month.
Someone will correct me if I'm wrong here, but I think they're both off a cow where a ham would be on a pig :)

 

[mballi3011]

I would use flank steak it's pretty cheap here in FL that way if you do good your first try it will taste really good too.

 

[mulepackin]

Yep, round and flank are both good, economical choices for jerking.