Cutting meat for jerky with or against the grain

Beyond understanding the meat grain, there are other important tips to consider when cutting beef for jerky. One of the first steps is trimming the fat.

Fat does not dry out like meat does and can make your jerky go bad sooner by becoming rancid.

How to cut meat for jerky by hand

How to cut meat for jerky by hand

Cutting jerky with meat slicer

Beef jerky recipe

Beef jerky thickness mm

Jerky slicer

Start by selecting lean cuts of beef, such as top round, bottom round, or sirloin tip, then carefully trim any visible fat to ensure a more consistent and enjoyable jerky.

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The thickness of your beef slices is another critical factor.

The ideal thickness for jerky is ⅛ to ¼ inch. This isn't an arbitrary number. It's about ensuring even drying and cooking. If the slices are too thin, they can become overly tough and lose flavor.

Beef jerky marinade

If they're too thick, they may not dry evenly, leading to an inconsistent texture and potentially undercooked areas. Consistent thickness also ensures that all your jerky pieces are ready at the same time.

Lastly, using a sharp knife is vital for clean, precise cuts.

A dull knife can tear the meat fibers, leading to a rough texture in t

how thick to cut beef jerky

how thick to cut jerky