I bought some Hi Mountain jerky seasoning.
What are good cuts of meat to use for making smoked jerky (beef, chicken, turkey, etc.)? Should it be cut cross grain? What about fat?
Appreciate your comments.
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I like to use eye of round cut with the grain.
Mornin', AAHH.
I'm sure a lot of the learned members have a lot of good suggestions,but here is a pretty good site in the meantime.
Just scroll down and click on Randy's jerky page and his recipes.
Randy's Jerky Page
I'm sure a lot of the learned members have a lot of good suggestions,but here is a pretty good site in the meantime.
Just scroll down and click on Randy's jerky page and his recipes.
Randy's Jerky Page
AAHH,
I have used venison and beef for jerky making. Top round, eye of round, bottom round & london broil all makes good jerky. The meat should be as lean as possible. So trim all of the fat off. Traditionaly it is cut with the grain. This gives you that chewy and stringy texture. However I have also made it cutting across the grain and it tastes the same but is a little easier to chew.
I have used the High Mountain Original jerky blend and it was good but I like more spices on my jerky. I don't know your preferences but if you decide to add additional spices to the curing process or rubbed on before you smoke do not add more of the blend or any salt. When you follow the directions in the High Mountain package there will be enough salt in the mixture.
My 2 cents,
SM
I have used venison and beef for jerky making. Top round, eye of round, bottom round & london broil all makes good jerky. The meat should be as lean as possible. So trim all of the fat off. Traditionaly it is cut with the grain. This gives you that chewy and stringy texture. However I have also made it cutting across the grain and it tastes the same but is a little easier to chew.
I have used the High Mountain Original jerky blend and it was good but I like more spices on my jerky. I don't know your preferences but if you decide to add additional spices to the curing process or rubbed on before you smoke do not add more of the blend or any salt. When you follow the directions in the High Mountain package there will be enough salt in the mixture.
My 2 cents,
SM
Thank you for your comments. I'll be trying it soon.
I also tried this with a bit of brisket flat and flank steak.
I found that using the recommended amount of the cure make the beef taste like bacon. Not really a bad thing, but not what I expected... You might want to maybe use only 75-80% of the recommended amount of that cure.
Just a thought...
I found that using the recommended amount of the cure make the beef taste like bacon. Not really a bad thing, but not what I expected... You might want to maybe use only 75-80% of the recommended amount of that cure.
Just a thought...
Joe: I didn't like the High Mountain for Moose all that much. Not when homemade is so variable and fun. I really prefer a wet brine for jerky. It's just too easy to make. And, I don't feel a "cure" is necessary for jerky, cuz the meat is dried. I suppose if one was making 40-50 lbs. at a whack, then a cure might be needed. It just doesn't last around my house.
Has anyone tried my Carne Seca yet?
Has anyone tried my Carne Seca yet?
Andi,I haven't had a chance to try the carne seca in the CS yet
I have made it for years in the oven,but not kept it in strips.
Then I have it ready for those border type meals we enjoy.
I have made it for years in the oven,but not kept it in strips.
Then I have it ready for those border type meals we enjoy.
Be sure and try my Corn and Jerky Chowder made with Carne Seca. It'll warm your bones on a winter day! 