While top round, bottom round, pectoral, and lifter are the most common cuts used for jerky, other cuts like as flank and skirt steak can also be used to produce delicious snacks. Unless otherwise stated, these beef cuts are all lean, inexpensive, and full of flavor. Let’s take a look at a few different kinds of meat and discover how to select the finest ones to use in making beef jerky.
What kind of meat is best for jerky?
- Jerky made with Flank Steak Long strips of flank steak are perfect for producing beef jerky since they are easy to work with.
- Once trimmed, this lean meat may be both difficult and tasty, depending on how it is prepared.
- We recommend thinly slicing the meat against the grain and marinating it for 25-48 hours before cooking it.
- A particularly tasty and tender taste may be obtained by marinating this sort of beef for an extended period of time.
Is flank steak good for beef jerky?
When done properly, flank steak jerky is a delectable snack. Whichever portion of the sirloin primal you choose, including the tip, you’ll end up with the ingredients for a delicious beef jerky recipe. There is some internal marbling – just enough to provide taste, but not enough to cause us to be concerned about decomposition.
Can you make beef jerky out of any cut of beef?
- In principle, any cut of beef may be used to produce beef jerky, and this is true.
- Despite the fact that this is a pleasant and original idea, we believe that Filet Mignon cooked to medium rare is the best choice.
- Steer clear of fatty cuts of beef such as top round, bottom round, lifter, pectoral, flank steak, and skirt steak; instead, choose for lean cuts such as top round, bottom round, and lifter.
What does beef jerky taste like?
Even after marinating and seasoning, the greatest beef jerky retains its natural meat flavor and aroma. Choose cuts with a strong taste so that the beef flavor comes through at the conclusion of the cooking process.