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 Tue, Dec 24 2024, 8:11 pm
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Can I make jerky out of french roast or chuck deckel? If so, how?
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mandr
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Tue, Dec 24 2024, 8:15 pm
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No. Jerky needs a lean red meat. Not marbleized brisket type roasts. You want a top of rib, London broil, Chuck etc.
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Tue, Dec 24 2024, 8:39 pm
| mandr wrote: | | No. Jerky needs a lean red meat. Not marbleized brisket type roasts. You want a top of rib, London broil, Chuck etc. |
So it won't work? What will happen if I do try it? Like, will it be not as good, or terrible and don't even bother type? These are the meats I have, and I'm not shopping anymore. Should I give up on the jerky idea?
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mandr
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Tue, Dec 24 2024, 9:13 pm
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The problem is the meats you got have fat running through them and fat doesn't dry out when you make the jerky so you're left with pools of oil an undried jerky. Maybe make pulled beef something out what you got?
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shanie5
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Tue, Dec 24 2024, 10:45 pm
I've made jerky from brisket. Actually hope to makle some tomorrow.
I read that if the meat is fatty it can go rancid quicker.
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Yesterday at 9:43 am
| shanie5 wrote: | I've made jerky from brisket. Actually hope to makle some tomorrow.
I read that if the meat is fatty it can go rancid quicker. |
Can you post directions? (I don't care about rancid; it'll all be eaten iy"H right away.)
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shanie5
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Yesterday at 2:21 pm
| pause wrote: | | Can you post directions? (I don't care about rancid; it'll all be eaten iy"H right away.) |
Slice meat thin. they shoulkd all be same thickness so that they dry evenly. Marinade in your favorite marinade. Or look up 1 online. I don't have a specific marinade, I'm still experimenting.
Let mit marinade for a few hours.
I don't have a dehydrater, but I do have an oven  . I've seen where you can put the jerky on a cookie sheet and bake low 200-225 until dry and ready.
I found this method online and prefer to do it this way:
line bottom of oven with aluminum foilm to collect drippings. Put a toothpick thru the top of each strip of meat and hang the toothpick on the oven racks. So the meat is hanging down. Cook 200-225 until dry. This cook take 2.5 hours-4 or 5 hours depending on thickness of the meat. It's done when you can't bend it without it cracking. Or until you like the texture.
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