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Pork loin jerky (step by step with pics) i saw this done by at least 3 different guys, so i combined the things they did, and came up with what i did below I have a meat slicer, that i can slice it as thick or thin as i need, and so am just looking for a good tried and true recipe, and/or instructions for some good whole muscle. About to slice some top round and/or eye of round for some jerky
What's the consensus on the best thickness for these roasts The meat is cut about 1/4 thick & there's about 2lbs of it total I normally use london broil and slice it a.
The thinner pieces sliced against the grain i placed flat on jerky racks, and the larger pieces i hung from skewers from a grate to help them completely dry out
You could try by hand but consistenecy will be an issue The best i can do is around 1/8 cutting by hand with nearly frozen meat Eye round is a good cut to use I am looking for a recipe to make thick cut jerky
I purchase a beef jerky from rust game place in new braunfels, tx They have a jerky they call old fashion jerky I'm using eye of round roast for my cuts of jerky, cut 3/8 thick I'm using a lem backwoods jerky cure kit for 5lbs of meat
What are good cuts for making beef jerky
I usually make mine from venison but several people at work have asked what cut of beef to use.
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