Bottom Round For Beef Jerky
This tends to be the beef eye of round, bottom round, and top round. Fat will spoil and ruin jerky, avoid fat at all costs! Below is a list of cuts of meat that work very well for beef jerky. You can also make beef jerky out of lean ground meat. Try several different cuts and decide for yourself which one is your favorite! Directions 1 Cut meat, 3/16 on the slicer. 2 Soak in soy sauce, Worcestershire sauce, liquid smoke, garlic powder, Tabasco sauce and A1 steak sauce for about 10 hours. 3 Lay on trays at 155, until meat cracks. Beef round is found at the rear of the cow, and is usually split between two categories: Top round and bottom round. There is one major reason why round is so great for jerky: Muscles . Cows rear legs are one of its strongest parts, so it should come as no surprise that it is packed full of muscle.
The bottom round beef cut is obtained from the exterior part of the leg muscle. It's the cheapest and toughest of all-round cuts. The cut has minimal marbling, and it's a bit thin and quite tasty. It's one of the best cuts you need to make that yummy meat jerky you have ever desired. I made this with bottom round and it turned out fantastic. I've had some pretty good store bought jerky and this recipe is right up there with the best of them. The only difference is the price. This jerky is much more affordable. Thanks chef John for sharing! Slicing meat when making making beef jerky is where you get to decide whether you want a chewy jerky or a more tender jerky. Here you will learn the different ways of slicing meat so you can get the best feel and taste out of your beef jerky! So hopefully at this point you have decided what type of meat to use when making your homemade beef jerky, now you just need to trim and slice it! Top Round (London Broil), Bottom Round, Eye of Round From the Round Primal. Excellent source of economical, lean, and large cuts great for beef jerky. Extra Lean, Little to No Intermuscular Marbling, Less Flavorful, Less Tender, Less Expensive
The Bottom round is tougher but still an ideal cut. If you want tender jerky and end up choosing bottom round, then you will want to cut against the grain to make it less chewy. Wash the round steak under running water. Pat the meat dry with paper towels. Wrap the steak thoroughly in plastic wrap. Place the round steak in the freezer for 30 minutes to 1 hour, until the meat is firm to the touch but not completely frozen. Lay your beef jerky strips on the bottom in even rows, you can overlap them if necessary. Now pour the marinade over the meat making sure that the meat is fully emersed in the marinade and finally cover the container with foil. This can also be done with gallon size ziploc bags.
Deselect All. 1 1/2 to 2 pounds flank steak. 2/3 cup Worcestershire sauce. 2/3 cup soy sauce. 1 tablespoon honey. 2 teaspoons freshly ground black pepper Thinly-slice the steak into 1/8-inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender). I recommend popping the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut. 3 Pound beef top or bottom round, sirloin tip, flank steak or wild game, trimmed 4 Put the beef slices into a large resealable plastic bag. Pour the marinade mixture over the beef and massage the bag so that all the slices get coated with the marinade.
The Beef Jerky doesn't last long around my family and friends. I use Bottom Round Roast or the cheapest Steaks I can find. If you hide them, they are still good after two or three months if sealed in a glass jar or zip lock bag, and stored in a drawer or the cupboard. Some of the leanest beef cuts include top and bottom round roasts, eye of round, sirloin tip or top sirloin steaks. Fresh cuts of beef graded as prime should be avoided due to the obvious marbling (fat) in the meat. A 3 lb. roast will produce about 1 lb. of jerky. #9 - Round. Jerky Suitability Factor: 5. The round is located in the rear of the cow, also known as the "rump" section. The meat is lean, with an easily detectable grain that can be sliced accordingly—with the grain for a chewier texture, against if you prefer a more tender bite. Eye of the round is an excellent choice for beef jerky.
1. Eye of Round. Or, beef round. Lean and mean, you'll hardly need to trim anything from this cut of meat besides the cap. If done correctly, it'll make some of the best beef jerky you've ever tasted. You'll even be able to easily slice with or against the grain since it visibly runs the entire length of the cut. A bottom round roast is often oven baked. It can also be braised for a long time in liquid to be served as a pot roast. This cut is also used to make beef jerky. However, it is a really nice protein for cooking in your smoker. My recipe for Smoked Beef Jerky. Which taste better? Slicing with the Grain or Against?Ingredients:5 Pounds of Beef (Eye of the Round)1 Cup Soy Sauce1 Cup Wo...