Making Jerky / Everything BBQ Tips Thread
 

Any of you guys make Beef Jerky? I have made a lot of wild game jerky over the years, but I have never had an end product that was what I would call fantastic. I have used about every cut of meat you can think of to make it with as well.

I have a buddy who makes the best jerky I have ever had, I'm taking not ever close. After six years, I finally talked him out of the recipe. I'm going to fire up the smoker Saturday and make some. I'm trying to figure out the best bang for the buck cut of meat to make this with. I know I want something with as little fat as possible. What cut do you guys use when you're making jerky? I was thinking top round?

I decided to expand this thread a bit and turn it into a BBQ tips and technique thread as well so people could share their tips, recipes, BBQ techniques or whatever floats your boat in the "Q" department.

I don't know about bang for buck as I get it with a half cow, but I've had success with top round.

that's what I normally use

I'd slice off Thor's hand for some jerky.

I think Flank would work as well, but I could also see that turning out tough.

no venison this time of year?

Made a couple of batches of jerky and used top round as well.

Soon :thumb: I'm just fired up to make a batch, so I'm going to have to go with beef for right now. Elk and deer will be next.

Love me some venison jerky. Good luck with your beef batch.

Thanks, I appreciate it. With this recipe, it would be hard to go wrong to be honest.

My buddy was also talking about a temp of 165 on the smoker when drying it, does that sound right?

Have not tried this but I think that will change relatively soon.

Thoughts on elk jerky?

If I was going with something that tough, I would just use bull pecker. :)

A lot less fat than a cow, so you're off to a good start.

LMAO