The right cut of beef can have a major impact on the texture and flavor of your beef jerky. So before you start smoking, learn what cuts will make the best jerky possible.

A good rule of thumb is to slightly freeze your meat before you cut it, which will help the beef hold together a lot more easily. It will also shorten the prep time tremendously!

Round

If you’re looking to produce delicious and savory beef jerky, the right cut of meat will make all the difference. Choosing the wrong cut of meat can lead to a tough, chewy jerky that doesn’t taste as good as you had hoped.

The best round cuts for smoking jerky

One of the most popular cuts that are used by professional jerky makers is top round, also known as London broil. This lean beef is extra tender and has little to no intramuscular marbling, meaning it will make for tasty jerky.

It is also much cheaper than other types of beef, so this is another great cut to use if you’re on a budget!

The best beef for smoking jerky is beef round, which is one of the strongest parts of the cow. This muscle is lean and rich in protein, making it a great choice for your next batch of beef jerky!

When buying beef round, it’s important to look out for any sinew and fat on the outer edges of the meat. Trimming these parts away will help you make your jerky more tender and flavorful.

Once you’ve purchased your round of beef, you’ll need to slice it into strips that are thin enough to be smoked in a smoker. These strips should be about 1/4 inch thick, so they will stand up and be firm enough to bend without breaking when they’re finished drying.

For smoking your beef jerky, it’s essential to use a smoke wood that complements the flavor of your beef. This will ensure that your jerky has the right balance of flavor and aroma. Some of the best smoking woods include hickory, mesquite, and oak. These flavors work well with meats that are already rich in flavor, and they will bring out the best in your beef jerky!

If you’re not sure what wood to use, try experimenting with some different kinds until you find the perfect one for your beef jerky. Hickory is a strong smokey wood that goes especially well with bold-flavored meats, while mesquite offers a spicy, tangy flavor that pairs perfectly with a strong-flavored beef.

Some other woods that pair nicely with beef are pecan, oak, and whiskey barrel. These woods add a nutty and slightly sweet flavor that complements the robust taste of beef.

Beef jerky made from these different types of wood will have a rich, smoky, and spicy flavor that will make your taste buds dance! If you’re not sure what kind of wood to choose for your jerky, be sure to ask your local butcher. They’ll be able to recommend the best type of wood for your beef.

Adding the correct marinade to your beef will make all the difference when it comes to your jerky’s texture and flavor. Mix together a basic marinade with the ingredients listed below and pour it over your beef slices. Allow your beef to soak in the marinade overnight or for at least 12 hours before you begin smoking it.

After you’ve smoked your beef for about 3 to 4 hours, remove the strips from the smoker and allow them to cool before storing in an airtight container in the fridge. Your jerky should have a long shelf life and will be ready for consumption after it’s been stored for at least a week.

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