What size cuts are best for jerky making?

Choosing the Right Cuts

When selecting meat for jerky, you want to focus on lean cuts with minimal fat and connective tissue. Optimal cuts for jerky include top round, flank steak, and sirloin tip, all of which are naturally lean and have a good balance of flavor and texture. For game meats, look for cuts like venison tenderloin, backstraps, or shanks, which are rich in protein and have a robust flavor profile.

Cutting Techniques

To achieve the ideal thickness for jerky, use a meat slicer or sharp knife to cut your chosen meat into thin strips, about 1/4 inch (6 mm) thick. You can also use a mandoline or sharp utility knife to achieve a uniform cut. When cutting game meats, be aware that they may be more prone to tearing due to their coarser texture, so take extra care when handling and cutting the meat.

Preparing for Jerky Drying

Once you’ve cut your meat, make sure to trim any excess fat or connective tissue to promote even drying and flavor penetration. You can also use a marinade or brine to add flavor and tenderize the meat before drying, but be sure to pat the meat dry before placing it in a smoker or drying setup to prevent uneven drying. When using a smoker, aim for a temperature between 160-180°F (71-82°C) to achieve a rich, deep flavor and a tender final product.