Best Meat for Jerky

RhumAndJerk · January 2001

If I wanted to make Beef Jerky, what is the best cut of meat?
RhumAndJerk

Nature Boy · January 2001

RhumAndJerk,
I have only done sirloin tip and brisket. I vote for chunk-o-chest. Full of flavor, soaks up marinade nicely, consistently sized slices, easy to slice, perfect texture.
MHO.
NB

RhumAndJerk · January 2001

Nature Boy,
How did you do your jerked jerky?
R&J

Nature Boy · January 2001

RhumAndJerk,
Basically a similar base as GFW's river city recipe, with a couple heaping teaspoons of Walkerswood (did not have the Eatons at that point). Reduce the soy sauce...especially with the Eatons, which seems much saltier than the Walkerswood. I added some other goodies also. This is an approximation. I am not a very accurate measurer.[p]1/2 cup soy sauce (I like Maggi)
3/4 cup Brown Sugar
1/4 cup Dark Molasses
2 tsp onion powder
1 tsp garlic powder
1 tsp Black Pepper: I like more, I love black pepper.
Some sesame oil
Very small pinch of 5-spice powder
And as much jerk as you feel comfortable with....you know jerk.[p]Marinate overnight at least. I used Gfw's "pile" method. The only difference is i cooked at 200. Personally I have found that I get a much cleaner burn at 200 than 180. I used smoking wood the first time, but prefer just the lump flavor.[p]You got me wanting to do some more. My camping buddies are hooked on it.
Cheers
NB

RhumAndJerk · January 2001

Nature Boy,
Cool, thanks.[p]I just mixed up a fresh batch of five spice powder. Maybe I will give it a try.
R&J

Nature Boy · January 2001

RhumAndJerk,
What is the recipe you use for 5-spice powder?? Been using the Dynasty pre-ground stuff, but would love to try a fresh batch of home ground and mixed.
NB

RhumAndJerk · January 2001

Nature Boy,
This is coming from that cookbook that I was telling you about. I did make some modifications; well I actually reversed the modification for not having Star Anise and Szechwan Peppercorns because I did have them.[p]2 teaspoons whole Star Anise
1 teaspoon Fennel seed
2 inch stick cinnamon, broken into pieces
1 teaspoon whole cloves
1 teaspoon Szechwan Peppercorns[p]Just grind them up into a fine powder. I use an electric coffee grinder that I only use for spices.[p]See what you think.
RhumAndJerk[p]

BBQ-BoB · January 2001

RhumAndJerk,[p]I have found that flank steak is the best for me. It has a grain to it like conventional beef jerky. It is somewhat pricy ($5 lb), but alot of times you can get it on sale for half price when the store want to move it. I'll bet skirt steak would be as good, but I have not tried it for jerky yet.

Mop · January 2001

BBQ-BoB,......flank grabs my interest as it`s plentiful here......how thick do you slice it?[p]Mop

MAC · February 2001

RhumAndJerk,
I sue Sirloin tip roast. Watch for it on sale at $1.49 to $1.99 per LB at our local Krogers. The butcher will take a 10 LB roast and slice it at 1/4" free. All I have to do is cut off the remaining fat and conective tissue. I make my own brine. I can get the whole thing on my large by hanging it on toothpicks on a raised grill. It takes about 3 to 4 hours @ 175 Deg. I do a lot. Got two boys in college. Any questions e-mail me [p]MAC

J Appledog · February 2001

Ouch, Nature Boy. Walkerswood & Eatons AGAIN.....

Nature Boy · February 2001

J Appledog,
Sorry! Those are the only ones I have tried!
The Walkerswood I had bought locally at the carribean market before I knew of yours. Then Rhum&Jerk brought me some of the Eatons when he visited. I just finished up the Walkerswood, and cracked into the Eatons. I have full intentions of ordering some of yours, and some of your famous mustard next! But I go through the stuff pretty slowly. Heard great things!![p]See you at the eggfest??
NB

RhumAndJerk · February 2001

J Appledog,
When I get a chance to make some, I will use Mrs. Dogs.[p]By the way, the other night I used some of your nuts for an Indian Yogurt Rita to accompany an Indianan meal that y wife and I were cooking. Basically, it was plain yogurt mixed with honey, chopped pistachios, rose water and saffron and then chilled. The recipe came from an Indian Cookbook that I have. Mrs. Dog’s Green Chili Pistachios added a neat dimension to this rich condiment.

Thanks,
RhumAndJerk

J Appledog · February 2001

RhumAndJerk, Thanks for the ideas! They would be great in the sauce for the salmon tacos in my cookbook.... JCA

BBQ-BoB · February 2001

Mop,[p]I slice it about 1/8 in thick and inch-wide strips anywhere from 3 to 6 in long depending on how much meat you have

Best Meat for Jerky

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