15
Nov
That means cutting against the grain of the meat in 18-inch-thich slices. 14 of an inch is a good rule of thumb for slicing jerky.
The store I shop at the butcher will slice it as thin as 18.
How thick to cut jerky. How Thick Should You Cut Meat for Beef Jerky. When youre actually cutting meat for beef jerky its important to cut it one-fourth-of-an-inch thick and a meat slicer will help with this. If the jerky is too thick it will be too chewy and it if its too thin itll become too tough.
How Thick Do You Cut Meat For Jerky. For making jerky always cut the meat in such a way that it should contain the minimum possible amount of fat after getting processed. This is because fat tends to have a negative effect on your jerkys taste.
It will also make. Overall both the ¼-inch and 316-inch slices are the most used thickness by professional chefs. To make it a more chewy jerky you can increase the thickness according to your own personal liking or decrease it to cook tender jerky.
The way you cut the meat can. Lower the knife and slide the blade back and forth to cut the strip. Keep the thickness of the strip between 14 12 in 064127 cm.
Thicker cuts will take slightly longer to cook than thinner cuts. The difference wont be radical though unless your strips are larger than 34 in 19 cm. How thick should meat be cut for jerky.
To make really good jerky the jerky meat needs to be the same thickness throughout the meat one-fourth of an inch thick is standard. It is impossible to cut the top round by hand consistently at one-fourth of an inch. This is what a slice of meat looks like when it is cut against the grain at about ¼ thick.
You can see that the muscle fibers are running in several directions. Today Brian teaches you a great method for cutting your meat up quickly for delicious beef jerky. It is about two inches wide 5 inches long and 15 thick at it thickest point.
It has a smoke flavor. I searched for thick jerky on the site but did not find what I was looking for. When you cut this jerky and leave it out for a while the cut end gets dry and looks like it is covered in salt.
When you slice with the grain youre cutting in the same direction as the muscle fibers your cuts run alongside or parallel to them. But when you cut against the grain you cut across or perpendicular to the fibers as if youre severing their lengths. If you cut with the grain your jerky will be tougher and chewier.
Depending on their efficiency a manual or electric meat slicer can slice2mm-1 inch thick pieces. Most of the meat slicers have an adjustable knob that will allow you to choose the jerky slices thickness. All you have to do is that you will cut the cut of your meat in 1-1 ¼ slabs and feed it through the top funnel of the slicer.
Leave it in the dehydrator longer and enjoy. I purposefully cut mine thick and regularly dehydrate for 10-12 hours. Its how I like it.
Jerky is like pizza. Some jerky is mouth watering good award winning even but even the worst jerky is still a joy to eat. Most jerky is sliced between ⅛ and ¼ inches ⅓ to ⅔ cm thick.
The Best Cuts of Meat for Making Jerky. For anyone new to curing meat and making their own jerky it might be a bit confusing to try and figure out which cut is the ideal one for creating the most mouth-watering snack. These tips produce different textures for your jerkyso you have some options to fine tune your jerky to your preferences.
If playback doesnt begin shortly try restarting your device. Videos you watch may be added to the TVs watch history and influence TV recommendations. To make really good jerky the jerky meat needs to be the same thickness throughout the meat one-fourth of an inch thick is standard.
It is impossible to cut the top round by hand consistently at one-fourth of an inch. Below is a photo of Beef Top Round sliced 14 inch thick. 14 of an inch is a good rule of thumb for slicing jerky.
It is substantial enough to hold together during the drying process yet not too thick so it drys in a reasonable time. You could ask your butcher to slice the meat for you when you purchase it assuming you plan to use it right away. 14 is the ideal slicing thickness.
To our mind the best jerky is pliable yet chewyand doesnt make you gnaw on dried muscle fibers longer than your hand. That means cutting against the grain of the meat in 18-inch-thich slices. A slicer is what you need to get super thin slices.
If you ask the butcher they may be able to slice it thin for you when you buy the meat. The store I shop at the butcher will slice it as thin as 18. If you do it yourself make sure the meat is slightly frozen before slicing.