The Best Cut of Meat for Making Homemade Jerky in a Dehydrator
Jerky is a delightful snack that can be enjoyed any time of the day. Many people prefer making their own jerky at home using a dehydrator because it allows for more control over the ingredients and process. This article will explore the ideal cuts of meat for homemade jerky, focusing on lean cuts that work well in a dehydrator.
My Personal Recommendations
Lean Ground Beef 85–15 or Leaner: Eye of Round
When it comes to personal preferences, I am a fan of either 85–15 lean ground beef or Eye of Round beef. Eye of Round is particularly versatile when it comes to slicing, as it can be cut into slices ranging from 1/8 to 1/4 inch thick with the grain. The choice of cut depends on what type of jerky you are making. Eye of Round is lean and flavorful, making it a perfect choice for a dehydrator.
Expert Opinions on Cost-Effective Cuts
Many people have claimed that the cheaper cuts of meat are as good as the more expensive ones when it comes to jerky. However, until I conduct my own rigorous tasting and testing, I cannot fully endorse this claim. Nonetheless, it is worth noting that certain cuts can be both affordable and of good quality.
Top and Bottom Round Cuts
Top Round, Bottom Round, Lifter, and Pectoral are the finest cuts of meat for beef jerky. These cuts meet all the necessary criteria for jerky: they are lean, affordable, and flavorful. Other cuts like Flank Steak and Skirt Steak can also be used.
In Alaska, around 1964, after a significant earthquake, my uncle would even use the lining around the lungs to make jerky, and it had an excellent texture. This example illustrates the adaptability and resourcefulness in traditional jerky-making techniques.
Best Cuts for a Perfect Jerky
When considering cuts of beef for jerky, it is essential to opt for pieces with little or no marbling or fat. The less fat, the better suited the cut is for a dehydrator. Eye of Round is my go-to choice, even though it is not ground. I ask the butcher to slice it for me, ensuring it is lean and flavorful.
Top and bottom rounds are both suitable for homemade jerky. The top round is leaner, making it a more favored choice for those seeking a leaner snack. Brisket is an excellent cut, but it comes at a higher cost. Therefore, it is advisable to ask the butcher to provide the leanest and cheapest beef available.
Some people prefer the fatty portion for flavor, such as brisket or belly meat. Jerky made from these cuts will have a richer, more savory taste but will be more succulent and fatty.
Conclusion
To make the most flavorful and healthy jerky, choose lean cuts of meat with minimal fat. Whether you opt for ground beef 85–15, Eye of Round, or one of the top or bottom round cuts, each offers unique advantages. Experiment with different cuts and seasonings to find your perfect homemade jerky recipe that fits your taste preferences and dietary needs.