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CUTTING JERKY STRIPS

Always cut your jerky strips with the grain.  If you're not sure which way the grain lays, cut a thin slice of the meat from the piece you've chosen for jerky.  Grasp opposite ends of the meat slice and attempt to pull it apart.  If it separates easily, your likely cutting "across the grain".  If it stretches and doesn't pull apart easily, your cut is likely with the grain which is exactly what you want.

Because of its availability, beef is the number one choice for most home jerky makers.  The sirloin tip and any part of the round, including the top, bottom and eye of the round make excellent jerky.  To get the best deal on these cuts purchase them in "roast" form when they're on sale.  Other cuts of beef that make good jerky are the flank and brisket which are generally more expensive.
Use the same lean cuts when you're processing venison jerky.

1.  Place the meat in your freezer for up 2 to 3 hours, or until the meat is slightly frozen; remove from freezer.

2.  Slice the slightly frozen meat into 1/4" to 3/8" thick slabs. Don't cut toward yourself. Protective gloves are advised.

3.  Slice the meat slabs into 1/4" to 3/8" thick strips. Refrigerate or freeze until you're ready to make jerky.
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Sausage and Jerky Handbook
Sausage and Jerky Handbook
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Features over sausage recipes and 30 proven jerky recipes including information on cures, smoking, smokers, nitrites, nitrates, smoke chips, internal temperatures, smoke cooking, dehydrators, more.  Learn how to make whole-muscle and ground, hamburger Jerky.
   
 
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