Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: uplandhunter870 on May 27, 2011, 04:30:13 PM

Title: what cut of meat for jerky?
Post by: uplandhunter870 on May 27, 2011, 04:30:13 PM: 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
Title: Re: what cut of meat for jerky?
Post by: Bean Counter on May 27, 2011, 09:06:49 PM: The tenderloins, of course :chuckle:

Haha just kidding. Everything other than steaking portions, in my book. Sounds like a good find!
Title: Re: what cut of meat for jerky?
Post by: BoneCollector1 on May 29, 2011, 07:58:52 PM: 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.
Title: Re: what cut of meat for jerky?
Post by: kbyers on June 01, 2011, 11:35:34 AM: If I am buying it from the store I have always used rump roast, cut 1/4 inch thick
Title: Re: what cut of meat for jerky?
Post by: Caseyd on June 01, 2011, 11:38:01 AM: Quote from: Bean Counter on May 27, 2011, 09:06:49 PM
The tenderloins, of course :chuckle:

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

:yeah:
Title: Re: what cut of meat for jerky?
Post by: NRA4LIFE on June 01, 2011, 11:39:55 AM: 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.
Title: Re: what cut of meat for jerky?
Post by: MtnMuley on June 01, 2011, 12:05:16 PM: 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.