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An ideal cut of meat makes all the difference when making delicious jerky. The cut of the meat you choose also plays a prominent role in creating a tough or chewy byproduct.
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An ideal cut of meat makes all the difference when making delicious jerky. The cut of the meat you choose also plays a prominent role in creating a tough or chewy byproduct. Here are the different types of meat used for preparing jerky: Beef: choose beef for making homemade jerky. Look for the cuts like the eye of round, bottom round, top round, sirloin tip, flank steak, etc. Some of them make an excellent choice for people who love tough jerky and others for chewy jerky.
Ground meat: jerky made with ground meat is more comfortable to chew and less tough on your teeth. Make sure to choose the lean package when choosing ground meat. The texture of the final byproduct differs from the whole meat jerky.
Deer meat: deer meat is known to be very lean and tender. Venison jerky is one of the best deer jerky people love to have. If you get your venison yourself during hunting, you will get a lump of organic meat. Elk meat: elk roasts are also very lean cuts of meat that are perfect for making jerky. Elk has a mild flavor making it the first choice of pickiest of eaters in your group. When purchasing meat for making jerky, make sure the meat is fresh, and you buy the correct amount as required.
