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Post by cruzmisl on Dec 19, 2006 17:29:18 GMT -5
HI, I bought myself a sausagemaker dehydrator because I eat a lot of jerky. At $5 a bag it can get very expensive so I figured I'd make my own. I am curious what your thoughts are on making jerky. Specifically, cut of beef, slice thickness, slice with ot against the grain etc? Some recipes use skirt steak cut with the grain while others use round steak against the grain and cut into strips and every variation in between. It's as bad as asking the best kind of BBQ Also I plan to vacuum seal it in foodsave bags in 3oz portions and then freeze and pull them out as I need them. This way I don't think I'll need a dry cure to ensure they don't spoil. Any tips, advice or recipes truly appreciated. Thanks, Joe
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Post by BBQ Butcher on Dec 19, 2006 19:11:50 GMT -5
HI, I bought myself a sausagemaker dehydrator because I eat a lot of jerky. At $5 a bag it can get very expensive so I figured I'd make my own. I am curious what your thoughts are on making jerky. Specifically, cut of beef, slice thickness, slice with ot against the grain etc? Some recipes use skirt steak cut with the grain while others use round steak against the grain and cut into strips and every variation in between. It's as bad as asking the best kind of BBQ Also I plan to vacuum seal it in foodsave bags in 3oz portions and then freeze and pull them out as I need them. This way I don't think I'll need a dry cure to ensure they don't spoil. Any tips, advice or recipes truly appreciated. Thanks, Joe Most places around here are getting close to $25 a pound and up!! I've never made Beef Jerky, but I've cut hundred's of pounds for customers and they usually brought me back a sample. In my opinion, the best is from the Round Rump and the Bottom Round. Top Round comes in third followed by Eye Round and Chuck Shoulder. The rest of the stuff is just too lean (skirt being an exception). Beef Bottom Sirloin Tri-Tip is excellent too. I partially freeze all the meat for easier slicing at between 1/16th and 1/8th of an inch. I do slice against the grain when I can. The Bottom and the Rump are best cut in half prior to freezing and slicing. The top Round into thirds or quarters. Sounds fine with the vacuum sealer. As far as recipes, you could Google "Beef Jerky" or go to this forum and ask for a recipe, I'm sure they have some..... addictedtobbq.proboards56.com/index.cgi
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Post by BBQ Butcher on Dec 20, 2006 8:15:46 GMT -5
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