Poppinfresh
Senior Cook
- Joined
- Mar 8, 2006
- Messages
- 496
If money isn't a real concern for you (and you can find it), I use flat-iron steak for most of my jerky-ing. Flank steak as others have stated works really well too.
Ok, jerky is my next experiment. What cut of meat should I buy? I have a marinade/brine recipe but no idea what cut of meat to buy. Just something cheap?
I make jerky all the time and my favorite cut is London Broil. you want something lean or you get pockets of fatty gristle in your chew. First I trim away all the fat I can find then I cut it thick and marinate it in a mixture of Buffaloe brand chipote sauce and a small amount of soy sauce to dilute the fire a little bit. Some cummin is good too. Don't dry it so long that it gets crispy. Your dog will love you for it. Mine goes nuts when I start makng it and won't leave the kitchen.
I would be cautious when it came to pork or fowl jerky. I'm afraid of getting sick from either of those two types of meat should they be undercooked since jerky is basically dried meat. Am I just being paranoid.thanks!
What about lamb? My bf doesn't eat beef or pork. Would Kangaroo meat do it as well?
Never seen lamb jerky lol
You are correct and not paranoid. ALL poultry meat (Chicken, Turkey, etc.) must be precooked before turning into jerky. The same would be for pork, though the danger of Trichinosis in a commercial product is quite slim because of the confined conditions. There is still the chance....I would be cautious when it came to pork or fowl jerky. I'm afraid of getting sick from either of those two types of meat should they be undercooked since jerky is basically dried meat. Am I just being paranoid.