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123go 123go is offline
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Default jerky - best cut of beef to use


"MoonsOfJupiter" > wrote in message
t...
> > wrote in message
> ...
> >I made jerky for the first time a few days ago. I used sirloin tip
> > and was generally happy with the results, but it was a bit too dry and
> > tough. Are there any other cuts of meat that would produce a more
> > moist and tender jerky?
> >
> > Also, the meat was cut with the grain on my slicer at a 1/4 inch
> > thick. Rather than cutting it into smaller strips, I left it in larger
> > sheets, probably a good six inches across. Is it better to cut it
> > into more narrow strips?

>
> Flank is usually a sure-fire winner to jerk with. I've had good results

with
> Brisket, Skirt and Top Round as well. I don't like to use anything with

high
> fat content like chuck. And Loin cuts are too $$ and don't do as well.
>
> Flank steaks are usually about 1 inch thick (6 inches wide and a foot

long)
> and so I slice no more than 1/4", across the grain.
>
> Are you using a marinade?
>


any tips on using brisket for jerky?