Your Choice of Beef Cut For Homemade Jerky

Epicurean Exploits - Food and Recipes
1

I am going to try my hand a making jerky at home this weekend, and would like any and all input on the best cut of beef to use based on anyone’s experience. I have read online on using “London Broil”, sirloin, flank, etc…

I think I will run with a hybrid teriyaki recipe that I found and jack it up with some ghost chiles.

Thanks in advance.

2

Used to make it all the time. Flank was my choice.

3

Cool. How do you slice it?

4

I used flank steak. Put it in the freezer for an hour or so to let it harden up, then sliced pretty thin with the grain.

5

As Matt says “with the grain”.

6

Thanks, just wanted to make sure what I was reading online indeed was WITH the grain.

7

I use brisket and slice it across the grain.

8

Depends on the beef source too. I have been very happy with London Broil, but the bestest jerky I ever made was grass-fed strip.

A.

9

I have always used top round(London Broil) as well

10

I had a hunk of top round from a package of local beef. Wasn’t sure what do do with it so I made jerky. Came out great and will continue to use this cut. Much less expensive than flank steak.

11

Sarah, how did you slice it?

12

I put it in the freezer until almost frozen, sliced it in half horizontally (because the strips would have been too wide) and then into strips against the grain.

13

Perfect, thanks!

14

top round…I use a powered slicer but have used a cheap jerky board…think they are like 12 bucks most places

15

whole top round (london broil) from grass fed beef. Best Jerky ever.

16

Bill,

Carrie used to make beef jerky as a business and (whole top rounds), London Broil was what she used. Your marinade is the biggy. We have a commercial slicer Carrie used, slicing with the grain. We have two large dehydrators. Carrie made Teriyaki, a hot, a garlic lemon pepper and sweet n spicy. I really miss it. Meat was marinated at least 24 hours. I think we still 4 or 5 whole top rounds in the freezer.