Skirt steak for jerky

Any cut that is LEAN. I use mostly round.

Any very lean cut will work.
I started with Bottom and Top Round and they worked fine.
For the last couple of years, I have used Eye of the Round. By far the most cost effective in my area.

Good Eats.

TIM

I make jerky all the time in my AmeriQue. I use mostly Eye of Round, but have used the Top and Bottom Round. Read up on the "GLH" method, it works well!! Good luck!

With beef, does everyone here trim off all the little slivers of fat from each individual piece ? It seems when using cure, the thin little slivers of fat shouldn't matter much. ???

Thanks. To me, that 'micro-trimming' is what takes the most time !

I don't trim all the fat, I use what is called London Broil a lot of the time, also some Eye of Round.


I haven't had any problems with the small amounts of fat being left on.

I will try to pick it out before packaging. I usually keep mine in a large plastic jar with a tight fitting lid, on the counter.

The last kits i used were Cabelas and i usually will leave it in the cure/seasoning for 3-4 days.

Thanks. I thought about just leaving those little slivers of fat on and leaving in the seasoning/cure longer and also drying/smoking longer. I will try that.

Thanks for all the responses. My first batch turned out ok but not great by any stretch. I used QDoggs method.

Bryan

I have been using rump roast for years since I found out that my butcher would slice it for me. He won't do it by the pound, but as long as I buy a three to four pound roast he doesn't mind cleaning the slicer.

As far as trimming, I am presented with a tray of mostly round slices about four inches in diameter. Sometimes the cut will yield a noticeable run of fat along one outer side, this goes to my cutting board, one swipe, then into the marinade. Other times this run of fat/connective tissue runs through the center of the slices, then I will cut two pieces and leave the unwanted stuff on the board.

When the marbling is too prevalent and too small to cut out, I generally reserve that meat for soups or fajitas. Too much marbling leaves shiny spots on the finished jerky, kind of a greasy look.

Out of a three and a half pound rump roast I usually get just over two and a quarter pounds of clean jerky meet, about a pound of meet for other uses and about three quarters of a pound waste. Waste for me is actually fat and connective tissue which my grandmother would have added into the soup anyway.

After the rounds are dried I use a clean glove and some poultry shears and scissor the jerky into strips.