What meats can you make jerky with?
Jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast. (Raw poultry is generally not recommended for use in making jerky because of the texture and flavor of the finished product.)
Is sirloin good for jerky?
Any cut of lean beef will work well but very lean cuts work the best. Eye of round, bottom round, and sirloin are all great choices. If you’re feeling extra adventuresome, grab a whole sirloin tip and cut out a few steaks, then use the rest for jerky. Trim as much excess fat and connective tissue as you can.
What is beef jerky made of?
Today jerky is produced from thin strips of meat (beef, pork, lamb, venison, poultry) or ground and formed meat. Many varieties of commercial seasonings are available for home jerky making, or you can develop your own recipes by following a few simple steps.
How thick should I cut beef for jerky?
When you’re actually cutting meat for beef jerky, it’s important to cut it one-fourth-of-an-inch thick, and a meat slicer will help with this. If the jerky is too thick it will be too chewy, and it if it’s too thin, it’ll become too tough.
Why is my beef jerky so chewy?
After the pieces come out of the dehydrator and have a chance to equilibrate, the moisture from the center will move out to the surface, and if there is enough moisture it can mold. Or if you store it where it continues to air dry, it will get hard like you described or crumbly if cut across the grain.
What is the best beef for jerky?
The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor.
Is mold on meat dangerous?
According to the USDA, mold can cause allergic reactions or respiratory problems and certain kinds of molds produce poisonous mycotoxins that make people sick or cause infections. Invisible bacteria can also grow alongside mold, which makes it even more dangerous to consume.
Is white mold on meat dangerous?
Fresh meat and poultry are usually mold free, but cured and cooked meats may not be. Examine them carefully. Exceptions: Some salamis — San Francisco, Italian, and Eastern European types — have a characteristic thin, white mold coating which is safe to consume; however, they shouldn’t show any other mold.