Which Meat Works for You?

Selecting the Right Meat Makes All The Difference

Choosing the right meat to use, as well as the right cut of that meat is very important when it comes to knowing how to make beef jerky. The better the meat, the better the jerky it's that simple! But how exactly does one go about choosing the right meat for their jerky recipes?

The general rule of thumb to follow is that the meat used for jerky needs to be as free from fat as possible. This is because higher fat content makes for a shorter shelf life, whether it is for ground beef jerky or other types of jerky. The meat one uses does not necessarily have to be low in fat to start with; it simply needs to be trimmed of all fat before being used for jerky.

So which cuts are the best for jerky? In the case of beef, lean cuts such as flank, round and sirloin tip are generally preferred. The same goes for buffalo meat, which is similar in many ways, except that it is generally lower in fat content. As far as wild game animals go, your range of choices is fairly wide, since game animals are typically very lean by nature. Domestic meats such as pork, on the other hand, tend to be high in fat and need to be carefully handled to ensure that as much fat as possible is removed before the drying and curing processes.

Of course, the fresher the meat, the better. If possible, use the meat as soon as you obtain it. If that is not feasible, make sure to refrigerate the meat at a temperature below 40 degrees Fahrenheit and freeze it if it cannot be used within 48 hours. When choosing the right meat for your jerky, never underestimate the power of freshness.

Regardless of whether you are striving for the perfect snack for the low carbohydrate, high protein diet or trying to create the jerky recipe for that one of a kind flavor, picking the right meat makes all the difference. When it comes time to add the beef seasoning and jerky marinade, you will be happy that the meat you chose was worthy of your prized recipe.

Source: Gary Rangland

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