The best cuts of meat for jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used, such as flank steak and brisket steak. These cuts of meat meet all the requirements for dry meat to be economical, lean and full of flavor. The leanest cut of meat for jerky is the sirloin steak. This is because it comes from the cow's Psoas Major muscle, one of the muscles least used by cattle.
It runs below the cow's ribs along its spine toward the rear. The cow, together with calves, bulls and other animals, is once again the most popular alternative for purchasing this type of meat. I'm from New Zealand, my brother used to be called ole Smokey and he made jerky with veal lettuce, sorry, I'm not sure what you call it there, but cut with the grain is very good, I agree that I'm a little chewy but it lasts for years. All you need are thin strips of beef, condiments, an oven preheated to 150 to 175 degrees Fahrenheit, and time.
Bottom, top and eye of round sirloin, flank and top, steak, beef tenderloin and pork tenderloin, ground and used with a gun. The procedure for marinating dried meat is identical to marinating your favorite foods at home. Top Round, Flank Steak, London Broil, Top Sirloin, Sirloin Tip, Round Roast, Bottom Round and Rump Roast are common cuts of meat used in jerky. The sirloin sits toward the cow's hind legs, located close to where most of the animal's muscles are located.
Cowboys used a variety of processes to make dried meat, including sun-drying, smoking, and salting. However, this time may vary depending on the type and efficiency of the oven used, as well as the thickness of the meat. When dried meat is sold commercially, to call it only beef jerky, it must be produced from a single piece of beef. Since jerky is now more expensive than fresh meat, you might want to make your own if you really want it by the pound.
If only the thinnest cuts are used for dried meat, the most generous estimates result in 1.6 ounces of jerky per pound of cattle. Top Round, Bottom Round, Lifter and Pectoral are the best cuts of meat for dried meat, although other cuts such as flank steak and brisket fillet can also be used. It can also be purchased at a fairly low price, making it an excellent starter if this is your first time preparing jerky.