Bottom round beef jerky

The Bottom Round roast is mainly used for roasts cold cuts and beef jerky. 2 Soak in soy sauce Worcestershire sauce liquid smoke garlic powder Tabasco sauce and A1 steak sauce for about 10 hours.

The bottom round beef cut is obtained from the exterior part of the leg muscle.

Bottom round beef jerky. 1 Cut meat 316 on the slicer. 2 Soak in soy sauce Worcestershire sauce liquid smoke garlic powder Tabasco sauce and A1 steak sauce for about 10 hours. 3 Lay on trays at 155 until meat cracks.

Bottom Round - Another great choice of meat for making beef jerky. It is the outer muscle of the upper rear leg. This is the least tender of the rounds.

Even though it is the least tender it makes great jerky. I made this with bottom round and it turned out fantastic. Ive had some pretty good store bought jerky and this recipe is right up there with the best of them.

The only difference is the price. Beef round is found at the rear of the cow and is usually split between two categories. Top round and bottom round.

There is one major reason why round is so great for jerky. Cows rear legs are one of its strongest parts so it should come as no surprise that it is packed full of muscle. The bottom round is a lean exterior muscle from the top of the rear leg is the least tender cut from the Round primal.

But dont let that discourage you. Bottom round has enough interior marbling and rich beefy flavor to make it worth your while. The round is the rear part of the cow above the shank.

There are three cuts from this part most often used to make beef jerky. This is from the inner leg muscle on the other side of the bottom round. Its a lean economical cut with good flavor.

Bake rotating the pans from front to back and top to bottom midway through until the meat is dried out 3 to 4 hours. To determine if the jerky is thoroughly dried out take a piece out of the oven. It is lean tender and comes from a prime area of the cow.

There are much fewer fat deposits which makes it easier to prepare and improve the overall flavor. The Bottom round is tougher but still an ideal cut. If you want tender jerky and end up choosing bottom round then you will want to cut against the grain to make it less chewy.

The best cuts of meat for beef jerky are Top Round Bottom Round Lifter and Pectoral but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerkyeconomical lean and full of flavor. Our family has been handcrafting beef jerky for over 90 years and four generations.

Were proud to be LAs Original Beef Jerky. Were happy to. The 3 slices of meat seen above were sliced WITH the grain at about a ¼ thick.

As mentioned earlier slicing with the grain will produce a more chewy tougher piece of jerky. In the picture below you will see the blue arrows again showing the direction of the grain of the meat. The bottom round beef cut is obtained from the exterior part of the leg muscle.

Itâs the cheapest and toughest of all-round cuts. The cut has minimal marbling and itâs a bit thin and quite tasty. Itâs one of the best cuts you need to make that yummy meat jerky you have ever desired.

Slicing up a Top Round for Beef Jerky - YouTube. If playback doesnt begin shortly try restarting your device. Bottom Round Beef Best Meat for Beef Jerky - YouTube.

3 Free Recipes Click the Guide Below Recipe Book - The Great Beef Jerky Guide - 40 New Recipes Purchase Linkhttpbitly. The Bottom Round roast is mainly used for roasts cold cuts and beef jerky. The reason for this is its lack of fat and tissue which makes it easy to eat which is ideal for sandwiches and great tasting jerky.

Botton and top round are some of the best cuts of meat for beef jerky. Beef eye of round is also a great cut of meat for your homemade beef jerky. The beef cut of meat with very little fat would increase the shelf life of your beef jerky.

A little amount of fat. The best beef for beef jerky. There are a lot of different options for cuts of meat to make into jerky.

We use top and bottom round roasts pretty often but weve also used sirloin roasts as well with. Bottom round is an extra lean meat and tends to be on the cheaper side if youre on a tight budget. That being said it has little marbling and less flavor.

The bottom round tends to be tougher than the top round but is still an excellent choice when it comes to making beef jerky. Mar 11 2013 - Forgive me SMF readersits been about a year since my last whole muscle beef jerky session. Well long enough that I cant remember when it was.