A Meat question..

[nonothing]

I have been buying jerky from the same bucther for last 3 years..and today I was enjoying a chew and thought what part or cut of meat is used to make jerky...So if anyone is ok with answering what most of you may see as a dumb question,i would appericiate it.......Also it has gotten more salty lately is that part of the recipe in making jerky.plenty of salt?..thanks..

 

[per]

Brisket is what Longview Beef Jerky makes theirs out of.

 

[Big Muddy rancher]

Salt cures meat

 

[Yanuck]

we make our own and usually use the steaks we know we don't eat much of like round steaks, we buy a premixed season that comes in different flavours and yes it has salt in it

 

[Ben H]

I made mine out of top round steak last week. The book I have on it says you want to use lean cuts and cut off all the fat. The fat will not preserve and will get rancid.

Top Round and Sirloin are good choices. Brisket would taste good if you don't keep it long or keep it cold, but I think it's too fatty. I bought the cheapest dehyrdrator and slicer at Cabela's, I'm happy with it so far. You also want your meat partially frozen when you slice it.

 

[Soapweed]

I have always liked most kinds of jerky, but my dad refuses to eat the stuff. He claims it looks too much like an ol' cow's dried up afterbirth. :wink:

 

[Big Muddy rancher]

I have always liked most kinds of jerky, but my dad refuses to eat the stuff. He claims it looks too much like an ol' cow's dried up afterbirth. :wink:

Tell your Dad my dogs fight over that stuff. Must be good. :wink: :lol: :lol:

 

[HAY MAKER]

I have always liked most kinds of jerky, but my dad refuses to eat the stuff. He claims it looks too much like an ol' cow's dried up afterbirth. :wink:

Tell your Dad my dogs fight over that stuff. Must be good. :wink: :lol: :lol:

That dog of yours................wouldnt be a runt would it ?
good luck