what cut of meat for jerky?

[uplandhunter870]

hi all
I found a dehydrator in my Gma's garage while helping her clean it out and she said i could keep it, so now i am curious what cut of meat does everyone use for making jerky and how thick to make the strips

was thinking that carne asada might work since i can get it relatively cheap and its already sliced thin.

thanks in advance
uplander

[Bean Counter]

The tenderloins, of course 

Haha just kidding. Everything other than steaking portions, in my book. Sounds like a good find!

[BoneCollector1]

The best cuts for jerky are from the top and bottom round.  I prefer to cut them about 3/16th's thick.  If you have any other questions about jerky I'm a jerky making fanatic!!  PM me.

[kbyers]

If I am buying it from the store I have always used rump roast, cut 1/4 inch thick

[Caseyd]

The tenderloins, of course 

Haha just kidding. Everything other than steaking portions, in my book. Sounds like a good find!

 

[NRA4LIFE]

I generally use the rear portions of the hind quarters.  And sometimes a chunk or 2 of loin meat if I have a glut of it.

[MtnMuley]

Top or bottom rounds work well, but any portion can be used.  The key is the recipe you use.  I also take mine to a local butcher and have him slice them 1/8" when using the dehydrator.