brisket for jerky?

Discussion in 'Meat Selection and Processing' started by kevinwiggins, Apr 27, 2016.

  1. kevinwiggins

    kevinwiggins Newbie

    Hi I was wondering if anyone has used brisket to make beef jerky? If you have how long does it take to smoke/cook it?
     
  2. glouie

    glouie Newbie

    I'm no expert, but in general, I don't think you want to use a fatty meat for making Jerky.  The fat doesn't really render, because the temps are low, and the fat will spoil faster than the lean meat..  
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Glouie is correct. Fat is not your friend wityh Jerky. A smaller lean Flat would be ok but anything from the Round, back leg, is a better choice unless you make Brisket Jerky and eat it up within a week or two...JJ
     
  4. kevinwiggins

    kevinwiggins Newbie

    Ok that's what I thought but I have several briskets in the freezer so I thought I'd try to make jerky from one of them.
     
  5. 25acp

    25acp Newbie

    I've made a lot of jerky using the flat  brisket. If you trim all the visible fat while slicing, you'll find the finished product to be very lean. I recently have been using bottom round, as brisket prices are pretty high for jerky meat. I wouldn't hesitate to use it if you already have some. I don't know about you, but my jerky doesn't last long enough to get rancid! Lol! I just think using brisket for jerky is a waste, if your having to buy it for that purpose, the end result(actual jerky) would be impossible to distinguish it from a cheaper cut of beef.
     

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