How to slice meat for jerky

The cold or chilled beef meat is much easier to slice. If it separates easily your likely cutting across the grain.

Your knife will cut erect to the grain.

How to slice meat for 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. Of course the thickness of your jerky strips depends on your personal preference but remember the kind of thickness you want when you purchase your jerky meat.

To get softer jerky slice across the grain. Turn the cutting meat on the board so that the fibers of the meat can run left to right in front of you. Your knife will cut erect to the grain.

If you like to eat softer jerky then this process is the ideal to cut the jerky. With an electric meat slicer can you slice meat for jerky. If you are slicing a large amount of meat it is wiser and faster to use a slicer.

A meat slicer cuts thinner slices than you will cut with your hands. Not only will your meat be thinner but it will also be in uniform and absorb marinade easily. If you plan on producing jerky in large quantities a slicer is a good investment.

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.

Slice the meat WITH the grain and tenderize with a meat mallet beat the hell out of it with the pyramid pointed side. This will break up the muscle fibers and make the jerky a little less chewy. This will give you a chew not as tough as if you sliced only with the grain and not as soft as slicing only against the grain.

Chill Your Beef Heres a little secret for you that we use here at Two Chicks Jerky. Chill your meat before making slices. After you cut the fat deposits off your beef put it in the freezer for an hour or two.

You dont want the meat to freeze completely but just enough to where the beef hardens a bit. Depending on your freezer the chilling time will vary. So keep an eye out for ice crystals forming on your beef.

Once you see them its. For making jerky using ground meat you should always select leaner meat. Just cut it into thin slices marinade it and freeze it for a considerable time.

Having said that the jerky which is made of ground meat wont be as flavorful as compared to that of either flank steak or even bottom round. So if youre looking to use ground meat for making jerky you should always keep this thing in your mind. Each slice thickness is exactly the same as the next.

Simply drop the meat into the machine and within seconds its perfectly sliced and ready to cook. When scaling up your beef jerky production investing in a jerky slicer is a wise and money-saving. We encourage you to do the math.

Once you have sharpened the meat slicer for jerky it is time for the next step. This is the secret to the best ever beef jerky recipe. You have to make sure that you are leaving the beef to chill in the refrigerator before slicing it.

The cold or chilled beef meat is much easier to slice. Keeping the meat for about one or two hours in the fridge can be a good idea. Once it is chilled the.

In order to cut jerky with a meat slicer you first need to position the meat on the cutting board in the way that will be easiest for you to work with. We recommend cutting the meat lengthwise as it allows you to position the meat in a way that allows you to cut a few slices at a time. Slicing up a Top Round for Beef Jerky - YouTube.

If playback doesnt begin shortly try restarting your device. Slice your meat into 1814 in 032064 cm strips. Use a sharp steak knife to cut your meat into smaller pieces.

If you like more chewy jerky make your cuts with the grain. For less chewy jerky cut against. Always cut your jerky strips with the grain.

If youre not sure which way the grain lays cut a thin slice of the meat from the piece youve chosen for jerky. Grasp opposite ends of the meat slice and attempt to pull it apart. If it separates easily your likely cutting across the grain.

If you dont have a slicer get a sharp knife. Cut it into smaller pieces of 18-14 in strips of 032-064 cm. You can either cut against grains if you want the meat to be tender or with grains if you want a chewy jerky.

You can then marinate your meat if you wish to make it tastier.