A fantastic and tasty beef jerky depends on the right cut of meat. Here’s how to pick the right meat for making that delicious beef jerky.
The Right Cuts of Meat for Jerky
The right cut of best meat for jerky is, unarguably, the cut with the least fat. This is because too much fat will ruin the jerky. Until you decide the right cut of meat for your jerky, don’t bother attempting to make one.
Luckily enough, we have the right list for you. Let’s start with the dissection, but before we do that, let’s lay some ground rules.
• Purchase the right amount of meat. This is because jerky loses 2/3 of its weight when dried. So, purchasing 6lbs of meat can leave you with 2lbs of dried jerky.
• Scrutinize each cut and select those with less fat.
• Get it sliced to the thickness you want.
• Don’t purchase expired or old meats.
Different cuts of meat will give you different tastes, so feel free to experiment and pick a favorite. Let’s go!
Pigmeat or Pork
For pork, it is preferably best to go for the tenderloin. The tenderloin comes with a little more fat, but it’s a great cut when it comes to making beef jerky. It turns out extremely palatable with sweet recipes and spicy recipes.
Pork Tenderloin, as the name implies, is tender. It is inexpensive as compared to other meats. It is also flavorful and tastes delicious when spiced up or sweetened.
Deer Meat or Venison
What’s not to love about Venison? I mean, it’s very tender, it’s very lean, and you can get it fresh or organic during hunting season. Venison jerky has very little marbling in its interior. When roasted, it gives off a great game flavor with its tenderness.
It’s tender, very lean, and organic.
Elk meat has the same great taste as Venison. The only difference is that it has a mild game flavor as compared to the Venison. It has very little interior marbling, very lean, and very tender.
It makes for a great jerky with its unique taste.
Cow meat or Beef
There are so many parts from the cow that makes for great tasting beef jerky. Let’s start with the most popular cut – The Eye of Round.
Eye of Round
This is the most tender part of the rounds. It’s the single oval muscle that is found in the rear leg.
It’s lean but needs a little trimming at the fat cap. It also has low interior fat and is economical.
The bottom round is the outer muscle in the upper rear leg, and It is the least tender part. Despite its little hardness, it is delicious and tasty.
It is flavorful and has interior marbling.
The top round is the in-between. It’s harder than the eye of the round but more tender than the bottom round. It is gotten from the inside leg muscle.
It is flavorful, lean, and economical.
There you have it! Picking the right meat for great tasty jerky shouldn’t be a hard one to choose from anymore.