Venison Jerky Cuts
Whether you’re a novice jerky maker or a pro, choosing the best cuts of venison is essential to creating delicious jerky. Luckily, some cuts of deer meat are better than others in terms of price, taste, texture, and ease of preparation.
One cut that often goes overlooked is venison flank, which lies between the hindquarters and ribs. It’s lean and highly flavorful, making it a great choice for homemade jerky.
Top Eye Roast
Venison is one of the leanest meats available, low in fat and high in protein. It’s also inexpensive and contains a good amount of zinc, haem iron, and vitamin B.
To make jerky at home, you’ll need to slice the venison into strips that are about one-quarter of an inch thick. Having consistent, thin slices of meat makes it easier to get a nice even drying rate for your jerky.
Some people prefer to cut jerky against the grain, slicing through the fibers instead of along them, for more chewiness and tenderness. But, if you prefer to slice against the grain, be sure to keep your slices as uniform as possible to prevent uneven dryness and a crumbly jerky.
There are some good tools out there that can help you get a consistent thickness for your jerky, including an electric meat slicer. These machines use sliding guides to allow you to control the thickness of each slice. They are also very easy to use and are a great way to slice large amounts of jerky.
Bottom Round Roast
The Bottom Round Roast is one of the best cuts of venison for jerky, and it’s also a great option for anyone on a budget. It’s a lean cut of beef that won’t add too much fat to your diet, and it provides 23 grams of high quality protein per serving.
You can find this economical cut at local grocery stores, farms and butchers. But before you head to the store, consider sourcing your meat from ethically raised cows that haven’t been fed corn or wheat.
If you don’t want to smoke your jerky, you can also dry it in the oven at low heat. The key is to set your oven at a temperature that’s low enough to dry the venison, but not too low that it starts over-drying and getting brittle.
In addition to removing as much of the sinewy silverskin as possible, you should slice your venison into thin slices. This will help to make the jerky more chewy and less brittle.
If you’re looking for a tasty snack that’s high in protein and low in fat, jerky is the perfect choice. Venison jerky is leaner and healthier than beef, but it still has a rich flavor that’s sure to satisfy.
Sirloin tip steaks are a great option for making homemade venison jerky. They are easy to prepare and can be used in a variety of recipes.
They’re also easy to cut into thin slices for perfect jerky. The trick is to make consistent cuts and slice against the grain, in 1/8-inch-thick slices.
Ideally, the meat is partially frozen before cutting to make it easier to slice.
To make a delicious venison jerky, start by marinating your meat strips in your favorite flavorful sauce. Allow the strips to rest for a few hours in the marinade to tenderize them. Drain them on clean, absorbent towels and then transfer to dehydrator trays or cake racks for drying.
The Backstrap is one of the best cuts of venison for making jerky. This is because the meat is both lean and tender. Larger hind leg roasts like top eye and rump roasts are also good cuts for jerky because most of their muscle fibers run in the same direction, meaning they can be cut against the grain with ease to produce perfectly chewy jerky.
If you want to cook your jerky on the stovetop, start by marinating it in a mixture of oil, Worcestershire sauce, seasonings, salt, and liquid smoke. Let it sit for at least 4 hours or up to 24 hours, flipping the meat halfway through.
When the jerky is ready, place it in a cast iron skillet and cook over medium heat until all sides are seared. It will take a few minutes to get a nice brown crust. You can also use a grill to sear your jerky.
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