What cut of beef for making beef jerky?

Cafe Society
1

I have just acquired a “Little Chief” smoker and am looking to make some jerky for a camping trip I’m going on in a month.

So what’s the best cut of beef to use to make the best jerky? And which way should I slice it?

Once beef jerky is made, how should I store it? I think I remember Alton Brown making it on TV and storing it in a “tupperware” type container and he said it would be good for up to a year.

Any other insite or tips for making jerky?

Thanks!

MtM

2

You’d typically use flank steak, I believe, although you could probably get away with any cut. Cut with the grain in as thin strips as possible. Here’s the recipe he used on the show; you can probably skip the air filters and fan if you have your own smoker. :smiley:

3

I don’t understand any of this. Beef Jerky isn’t typically smoked, and it should never be hot smoked which is what the OPs machine does. Beef Jerky is dehydrated meat. It’s not supposed to be cooked which is what happens when you hot smoke in one of those machines. You can cold smoke meat if you have a external smoke box, but that makes smoked meat, not really jerky in the traditional sense. Smoked meat is delicious of course, so have at it, but I’m not sure what ABs beef jerky episode has to do with it.

4

I know a guy who uses Filet - but I know most don’t. He’s just serious about his jerky.

5

We usually use a roast, but I can’t remember if it’s rump or arm. Probably whatever’s on sale.

Cut it thin. Really, really thin. No, thinner than that. This is much easier to do if you (a) have a really good, sharp knife, and (b) partially freeze the meat first.

We marinade/dry rub ours in whatever takes our fancy at the moment, then use an electric dehydrator.

6

Eh, got me. I wondered about that myself, but I assumed the OP would know what to do with it to actually make the jerky, and just needed to know what meat to use.