Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Let me phase this different

61chev61chev Posts: 539
edited 6:12PM in EggHead Forum
What would be the best cut of meat to make beef jerky?


  • AZRPAZRP Posts: 10,116
    I like to use London broil. -RP
  • Mark0525Mark0525 Posts: 1,232
    I forget what I used last week. It was pretty expensive but turned out great. Everyone I talked to said to buy a good piece of meat. Not sure if that's true or not. I'm going to try it again with a cheaper piece and see the difference. I've only done it once so I'm no eggspert. Good luck!!!
  • BordelloBordello Posts: 5,926
    It's been awhile since I've made any. See if this will help any.

    Good Luck,
    Others will chime in.

  • Boilermaker BenBoilermaker Ben Posts: 1,956
    I think most recipes I've seen recommend round in one form or another.

    Another thing to consider, aside from what cut of meat you use, is how you'd like to cut your meat. Most people cut WITH the grain, but a few prefer theirs cut across the grain. I haven't made jerky yet, but I've eaten my fair share, and I'm a with-the-grain kind of guy.

    I'm sure the jerky makers will be along shortly to help...perhaps even without taking potshots at others' religious beliefs.
  • 61chev61chev Posts: 539
    Thanks to the good people on the forum I have a small brisket in the freezer I think I will try it and see what happens
    Thanks again
  • 'Q Bruddah'Q Bruddah Posts: 739
    Dear 61, I have never made jerky before so I would be interested in what you find out and as always pictures would be welcome.
  • Weekend WarriorWeekend Warrior Posts: 1,702
    I would definitely cut brisket WITH the grain or your jerky will break apart into teeny tiny pieces when you try and eat it. Brisket is not the best cut to use for jerky because of all of the connective tissue we all work so hard at tenderizing on low and slow brisket cooks. Top round is my first choice for jerky.

  • Smokin' TSmokin' T Posts: 259
    I have made jerky several times and alway's used london broil. Turns out great. B) B)

    Dunedin, Fl
  • WessBWessB Posts: 6,937
    Top round if your buying a lot, which once cut down is london broil as AZRP suggested..
  • LABdawgLABdawg Posts: 25
    I haven't made jerky on my egg yet, but on my dehydrater I prefer t slice a whole round steak thin and marinate for a day prior to jerking it.
  • FlaPoolmanFlaPoolman Posts: 11,675
    London broil if I want strips or top round for larger pieces. I always slice it with the grain. Just look for lean cuts and trim out any fat while slicing.
  • EatMoeQEatMoeQ Posts: 18
    Eye of round has worked well for me but any lean cut of beef cut across the grain should work fine. Good luck with your results.
  • MACMAC Posts: 442
    Been making jerky for 30+ years. Been through all sorts of meat. Eye of round has the least waist and is the easiest to cut. Just my opinion and I could be wrong
  • MACMAC Posts: 442
    I also have a bullet proof recipe for jerky. Kevi gave it to me. If you email me I will send you the site. I have been using it for 20 years and make at least 10 Lb's a year for my sons and friends. If you find a good recipe or a good woman stick with them.
Sign In or Register to comment.
Click here for Forum Use Guidelines.