There is no easier way to preserve food than dehydrating it. Dehydration removes 98% of the water and moisture in your food, ensuring it doesn’t spoil as quickly. Aside from making delicious snacks that can last without refrigeration, you can dehydrate almost anything.
One of the most beloved dehydrated snacks? Beef jerky!
According to a U.S Census conducted, nearly 160 million Americans reported consuming jerky on a regular basis.
Because of the cooking process making the meat much denser per pound purchased, the price of picking up jerky at the grocery can be steep. Not to worry, because if you have your own food dehydrator, and you know what meat to use for beef jerky, then making it yourself can be done with ease!
If you’ve been wanting to make your own homemade beef jerky, but keep getting hung up on questions about what kind of meat to use for beef jerky, and finding the best cuts, we’ve got you covered
What Meat to Use for Beef Jerky
When you walk into your local grocery store, you might feel a little overwhelmed with the meat selection. Finding the perfect, quality cut of beef should be easy.
Here’s a rank of the top 5 cuts to put in your food dehydrator.
1. Round Cut
The round cut is from the rear and is sometimes referred to as the rump cut and is the best meat to use for beef jerky. You might also find it labeled as the top round, bottom round, or eye round. The eye round is what most jerky companies use, but any of these should work.
When working with a round-cut, you should be able to easily see the ‘grain’ of the meat. The grain is referring to the direction in which the muscle tissue is running. If you cut against the grain you can get a more tender piece of meat, cut with the grain, and your result is a chewier piece of jerky.
When choosing your meat for beef jerky, you want to go for a leaner piece of meat or something with less fat. This also makes the round or eye cut the top choice, as it is one of the leanest cuts you can find.
Simply cut to your desired tenderness, season to your taste, and voila! The perfect homemade beef jerky.
2. Flank Steak
Although the flank steak tends to be a pricier cut, we can’t deny how well it works for making beef jerky. The grain of the meat is coarser than most other cuts, so you can get some of the most tender pieces from it.
The steak alone has a very bold flavor to it, which is only enhanced once you dehydrate it. Not only that, but the meat takes well to any marinade or seasoning, so you can make some very flavorful jerky from it!
As stated above, just be prepared to spend a little extra for it at your local butcher. Aside from the price point making this cut number two on the list, the flank steak is a great choice for making your own jerky.
3. Sirloin
Sirloin is a very popular cut of meat, used in a variety of beef-based recipes. Its affordable price and availability in markets make it very common to have. In fact, most of the cuts of steak are taken from the same section.
The sirloin cut is taken near the rear or round cut, right above the tenderloin. Even though the beef does have a lining of fat, it can easily be trimmed off to leave little to no marbling, making it a lean, perfect cut for turning into jerky.
4. Short Loin
The short loin is located right behind the rib and above the flank. It’s also an undeniably flavorful and tender cut of meat, as it’s the same cut our t-bone and porterhouse steaks come from. So why is this great cut ranked number four?
When you’re picking meat for your beef jerky, you want to go towards the leaner cuts. What makes the steak from this section so flavorful is the marbling found in the meat. It’s not impossible to have great jerky from this cut, but it isn’t the best cut to make it from.
It’s also one of the pricier cuts of meat, with most porterhouse steaks coming in at $14.99 per pound. If you’re on board with the price tag, it can make delicious beef jerky!
5. Tenderloin
The tenderloin is another cut that many are familiar with. As the name of it implies, it is the most tender piece of beef you can get. It’s also where our beloved filet mignon comes from.
You may be surprised to see what’s usually ranked the top choice of beef, ranked number five. We’re not saying this cut isn’t tender and delicious, in fact, the opposite! Many love jerky for its chewy, heartier taste.
Tenderloin cuts are so tender, that even when dehydrated, they’re often still too tender for many’s tastes. It’s not impossible to turn into jerky, but it’s best reserved if you’re looking for a much tender bite of jerky.
What to consider when choosing a cut of beef for jerky
- Cuts of Beef
Not all cuts of meat are equal when making beef jerky. The best cuts for making jerky are lean, tender, and have a natural beef flavor.
The top three cuts of beef for making jerky are the eye of round, the sirloin, and the short loin.
- Price Tag
When considering a cut of beef for jerky, price is an essential factor. Different slices of beef have varying price points, which can affect the overall cost of making jerky. Generally, the most tender cuts, such as the sirloin or tenderloin, are more expensive than tougher cuts, like the round or flank. However, the more costly cuts can yield higher quality and more flavorful jerky.
To balance quality with affordability, consider using a slightly less expensive cut of beef, such as the round, which is still a good option for making jerky. However, it is essential to note that even with a less expensive cut, the overall cost of making jerky can increase quickly, especially if buying in larger quantities.
One way to save on cost is to look for sales or coupons on beef or buy bulk and freeze portions for later use. Additionally, signing up for promotions or discounts offered by jerky companies can help make the overall cost more manageable. Ultimately, the key is finding a balance between quality and affordability that works for your needs and budget.
- Taste and Flavor
The taste and flavor of beef are crucial factors that affect jerky quality. Richly flavored cuts are ideal, allowing the flavor to shine even after marinating and seasoning. Lean cuts are more challenging and have less flavor, while fatty cuts can be too greasy and overpowering. Marbling, or the distribution of fat throughout the meat, also affects the taste and texture of the jerky. Balancing the seasoning is essential, as it should not be too intense and dominate the overall experience. Ultimately, personal preference plays a significant role in determining the taste and flavor of beef jerky.
- Texture and Chewiness
The texture and chewiness of a cut of beef are crucial in determining the quality of the final product of jerky. The leanest cuts are the best for making jerky since fat doesn’t dry out as well as meat and can give the jerky an unpleasant texture. However, a cut with too much fat can result in a stringy texture. Therefore, the ideal cut for a chewy-but-not-tough texture is tender and lean with only small amounts of fat. Examples of such cuts include sirloin, round, and flank steak. These cuts of beef are excellent for making jerky that is both tender and flavorful.
- Marbling and Fat Content
When selecting the proper cut of beef for jerky, marbling and fat content are critical factors to consider. Marbling, the fat that runs through the muscle fibers, is essential for flavor, tenderness, and moisture.
Intramuscular fat is the type of marbling that should be sought after, as it contributes to a more flavorful, juicier, and tenderer jerky. On the other hand, intermuscular fat, which sits on the outside of lean meat, should be removed before any marinating. Choosing a cut with minimal intermuscular fat and moderate to high intramuscular fat is ideal for making the best jerky. Flank steak, for example, has moderate intramuscular fat and some intermuscular fat, making it a suitable option for jerky. On the other hand, eye of round roast has minimal intramuscular and intermuscular fat, making it less desirable for jerky due to its lack of flavor and tenderness. Bottom round, while also having minimal fat content, can still be a good option due to its natural beef flavor.
- Cut and Weight
When choosing the best cut of beef for jerky, it is essential to select lean cuts with minimal fat and connective tissue. Look for lifter or blade meat with moderate intramuscular fat for tender jerky. Thinner cuts are ideal for jerky, requiring less marination and drying time. However, if you prefer thicker cuts, be aware that they will need longer marination and drying times. When selecting the weight of the meat, aim for around 3 pounds for easier handling and slicing. To maximize tenderness, slice the meat against the grain. Remember to remove any visible fat or connective tissue before slicing. By following these tips, you’ll be on your way to making delicious homemade beef jerky.
- Meat Quality
The quality of the meat is critical when selecting a cut of beef for jerky. The leanness and its taste are essential factors to consider. When it comes to the quality of beef, the USDA divides it into three categories: Prime, Choice, and Select. Choice is the best choice for jerky as it has enough marbling and flavor to make quality jerky with the right texture. It is lean but not too fatty, which would cause it to spoil quickly. The final product’s texture and flavor depend on the meat’s quality, and the proteins in the beef reflect its quality. Therefore, selecting high-quality, fresh meat with enough marbling and flavor will ensure the beef jerky is delicious and healthy.
Make Friends with Your Butcher
Make friends with your local butcher for the best jerky-making experience. Your butcher can be your go-to source for selecting the best cuts of meat, tips on how to prepare the beef, and ideas for marinade ingredients. They can also save you time by pre-slicing the beef to your desired thickness. In addition, building a good relationship with your butcher can lead to better deals and access to unique cuts. When communicating with your butcher, be specific about what you need, and don’t hesitate to ask for recommendations. They are there to help you and are often happy to share their expertise.
Here are some Tips and tricks for getting the most out of your beef jerky
Know the Best Cuts for Jerky
When selecting cuts of beef for making jerky, it’s important to forget what you know about buying beef. Tenderness and heavy marbling are not what we want, and the best options are rarely the most expensive. Instead, we want lean cuts that can be sliced thinly against the grain. The ideal meat should also have enough connective tissue to hold its shape during drying. Some of the best options for homemade jerky are eye of round, bottom round, and flank steak. To prepare the meat, it should be trimmed off any excess fat and sliced thinly against the grain. It can then be marinated in a mixture of salt, pepper, and other seasonings before being dried in a dehydrator or oven. With the right cut of beef and proper preparation, homemade jerky can be a delicious and satisfying snack.
Know the Preference for Beef Jerky
Knowing the preference for beef jerky is essential when choosing the best beef for jerky because it ensures you’ll end up with an enjoyable product. For example, some people prefer jerky that is lean and chewy. In contrast, others prefer jerky that is more tender and flavorful. Additionally, if you plan on adding your seasonings and marinades, you’ll want to choose a cut of beef that can hold up well to those flavors. Understanding individual preferences can help guide your choice of beef cut and result in delicious and satisfying jerky.
Spice Things Up
Experimenting with different spices is a great way to add unique flavors to your beef jerky. While the classics like coriander and chili are always a safe bet, feel free to try something new. For example, add smoked paprika, red pepper flakes, and brown sugar to your marinade for a sweet and spicy kick. The possibilities are endless, and the best part is that you can tailor the seasoning to your taste preferences. So go ahead and get creative with your spices, and see what delicious flavors you can come up with!
Try Different Cooking Methods
When it comes to making beef jerky, there are several cooking methods. Each method has its benefits and drawbacks. The oven is popular because it is readily available and easy to use. However, it can be challenging to maintain a low temperature, which is necessary for making jerky. A dehydrator is a more specialized tool designed specifically for drying food. It is an excellent option for making jerky because it can maintain a consistent temperature and airflow. A smoker is another popular option that can add a unique flavor to the jerky. However, keeping the temperature can be more time consuming and requires more attention. Finally, the grill is an excellent option for those who want to add a smoky flavor to their jerky. Adjusting cooking times and temperatures based on the chosen method is essential. Ultimately, the cooking method selected will depend on personal preference and the equipment available. It is vital to experiment with different ways to find the one that produces the desired texture and flavor.
Make Sure to Keep an Eye on the Moisture Levels
Maintaining beef jerky’s moisture levels ensures a perfect, long-lasting cut. Using lean cuts of meat is essential because they have less fat, which can go rancid and spoil the jerky. Marinating the meat in a flavorful mixture adds taste and helps tenderize it, making it easier to chew. Finally, drying the jerky thoroughly is essential to prevent any remaining moisture, which can lead to spoilage.
Enjoy Your Beef Jerky
To fully enjoy your homemade beef jerky, it is important to savor every bite. The ideal serving size is 1-2 ounces, depending on your preference. Pair your jerky with a cold beverage like beer or soda to balance out the rich flavor. Keep your jerky in an airtight container or resealable bag in a cool, dry place for storage. This will help preserve the taste and texture of your jerky. So go ahead and indulge in the delicious, healthy snack of homemade beef jerky, and enjoy every mouth-watering bite!
Quick-Tips To Remember When Making Your Own Beef Jerky
The same as wanting the best quality of anything else in life, don’t skimp on the quality of meat you choose. Remember, the leaner, the better! Throw everything you thought you knew about picking the best steaks out the window.
The truth is, dehydrated fat just isn’t good. The tender bites won’t be coming from the marbling when you dehydrate it.
You also want to be sure you have the proper equipment. Now that you know what meat to use for beef jerky, make sure you know the best dehydrators to use as well!
FAQ
What is the best cut of beef for making jerky?
The best cuts of beef for making jerky are lean and affordable, with the hind legs of the cow being a great place to start. The top round, bottom round, lifter, and pectoral are all excellent options, as they offer a balance of flavor, texture, and price. Other cuts that can work well include flank steak and skirt steak. When selecting, it’s essential to choose lean and very little fat, as fat can lead to spoilage. The eye of round is a professional recommendation and preference. Still, any of the top five from our test kitchen are great options. Remember that making jerky can be a part of nose-to-tail consumption, using cuts of beef that might otherwise be skipped.
How do I identify the best cuts of beef for jerky?
To identify the best cuts of beef for jerky, look for lean cuts with clear muscle fibers and minimal connective tissue. Sirloin, flank, and round cuts are ideal for meat, each with its texture and flavor profile. Top round is the leanest and most affordable option, while short loin offers more flavor at a higher cost. When selecting beef, ask the butcher for lean cuts and look for meat with minimal visible fat and marbling.
What type of marinade should I use for jerky?
The marinade is an essential aspect of making beef jerky as it helps to infuse the meat with flavor and tenderize it for a better texture. Common ingredients in a jerky marinade include Worcestershire sauce, soy sauce, black pepper, and Montreal steak seasoning. Teriyaki is a popular flavor for jerky and can be achieved by soaking the sliced steak in a teriyaki sauce for 12-24 hours. You can experiment with different ingredients for a personalized marinade to find a flavor that suits your taste.
The choice of marinade depends on personal preference and the desired taste. It’s essential to balance the seasoning and not make it too intense to avoid dominating the chewing experience.
Is it better to smoke or dehydrate beef jerky?
When it comes to making beef jerky, both smoking and dehydrating are popular methods. Smoking adds a subtle smoky flavor to the meat and can help kill bacteria. At the same time, dehydrating allows for more control over the drying process and can result in a chewier texture. Whichever method you choose, it’s essential to start with lean meat and avoid using cuts with too much fat. It’s also a good idea to use oxygen absorbers to soak moisture and extend the shelf life of your jerky. When making small batches, an air fryer can quickly and efficiently dehydrate your meat. Ultimately, the choice between smoking and dehydrating comes down to personal preference and the equipment you have available.
What is the best way to prepare beef for jerky?
To prepare the best beef jerky:
Step 1: Freeze the Beef
Why freeze? It makes slicing easier. Pop your beef in the freezer for one hour. Not too long; we don’t want it rock-solid. Just firm enough for precise cutting.
Step 2: Slice the Beef
Thin slices are key. Aim for 1/8 to 1/4 inch thickness. Cut with the grain for chewy jerky, against the grain for tender: your choice, your jerky.
Step 3: Prepare the Marinade
The marinade is where the magic happens. Combine these ingredients in a bowl:
- 1 cup of soy sauce
- 1 tbsp honey
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
Why soy sauce? It adds depth and umami. Trust me; it’s a game-changer.
Step 4: Marinate the Beef
Coat the beef. Add your beef to the bowl. Mix thoroughly until fully covered in marinade.
Wrap it up. Cover your bowl with plastic wrap.
Let it rest. Place the bowl in the fridge. Marinate for 12 hours or overnight for maximum flavor.
Step 5: Preheat the Oven & Prep the Wire Rack
Set your oven to 175°F (80°C). Line a baking sheet with aluminum foil. Place a wire rack on top. Why the wire rack? It allows air circulation, helping the jerky dry evenly.
Step 6: Dry the Jerky
Get marinated meat. Put on wire racks. Single layer is critical. Bake in the oven. Rotate pans – front to back, top to bottom. Do this halfway, for 3-4 hours total. To check jerky: take one piece out, and let it cool. Look for dryness, leather-like texture, and chewy but tender feel. That’s your ideal jerky.
Step 8: Enjoy Your Homemade Beef Jerky
You did it! Let the jerky cool, then enjoy your homemade masterpiece. Store the jerky in an airtight container.
Remember, practice makes perfect. So, keep making that beef jerky and impress your friends and family with your newfound culinary skills. Happy jerky-making!
