What’s the Best Way to Cut Meat for Jerky Making?

Choosing the Right Cut of Meat

When selecting meat for jerky making, it’s essential to choose lean cuts, as they dry faster and produce better texture. Opt for cuts like top round, flank steak, or tenderloin, which are typically 75% lean or higher. Avoid fattier cuts, as they can become greasy and develop off-flavors during the drying process.

Cutting Techniques for Optimal Jerky

To achieve uniform strips, use a sharp knife or a meat slicer set to 1/4 inch thickness. For thicker or chunkier jerky, cut meat into strips about 1 inch wide. Cut with the grain for tender results, or against the grain for chewier jerky. Cutting against the grain breaks down the muscle fibers, making the jerky more tender and easier to chew. For even drying and texture, cut the strips in a uniform direction, either horizontally or vertically.

Tips for Cutting and Preparing Meat

Before cutting, trim excess fat from the meat and pat it dry with paper towels to prevent uneven drying. To prevent meat fibers from tearing, cut on a stable surface and use a gentle, smooth motion. Use a cutting board or a meat tray to contain any juices or shavings, making cleanup easier and reducing mess.