Beef Jerky Meat

Discussion in 'Meat Selection and Processing' started by adam d, Jan 2, 2015.

  1. adam d

    adam d Smoke Blower

    So I've been buying London Broil for my beef jerky from the local supermarket. As it seems the leanest and easiest to cut into the strips I want (i don't like thin strips, I like ones about 5" long by maybe 2" wide, something I can grab onto).

    Any better options? I'm paying like $15 for 2lbs of meat. So when I make 4lbs in my WSM in the end my jerky is costing me about $40 after spices (worchester is expensive, $5 and I use the entire bottle).

    I saw flank steak but it didn't look like it'd hold up as I cut it... and the price was ABOUT the same...
  2. Look at a top or bottom round or eye of round.

    Happy smoken.

  3. shaggy91954

    shaggy91954 Meat Mopper

    That sounds like overkill with the worshirer sauce.  I use about a 3rd of a bottle, and a 3rd of a bottle of soy sauce with a dash of liquid smoke to 3lbs of beef or venison with added spices.  How long do you marinade? 
  4. shaggy91954

    shaggy91954 Meat Mopper

    Eye of round has always been my back-up when I didn't have any venison.
  5. adam d

    adam d Smoke Blower

    Well they were small bottles. I use 2 cups of that and 1 cup of soy. I marinade for about 24 hours.

    I went to Costco today picked up 2 20oz bottles for only $6.99 so that was a good buy, came home with 4 bottles, along with some choice top round... they dont sell a lot of prime there but choice should be fine for jerky

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