Two cuts of beef for jerky

[tjkoko]

Maybe I'll answer my own question in this thread. Two cuts of beef for jerky:

1. Bottom Round - chewy when jerked. An occasional shiny spot where occasional fat once resided.
   
2. Rump Roast - an extension of the bottom round and very well marbled. Results in an easier chew but also can be very shiny due to the marbling.

Any comments appreciated.

 

[Frank K]

I like:
1. First cut top round.
2. Eye round

Both make very good jerky.

Frank

 

[Jim Lampe]

I like:
1. First cut top round.
2. Eye round

Both make very good jerky.

Frank

<< agree 100%
have about 2lbs of top round in the fridge now for this weekend's jerky

 

[tjkoko]

Isn't top round a bit more expensive than bottom or rump?

 

[J Hoke]

I use eye round.

 

[timothy]

I also use top & eye round, but some of the best jerky I ever tasted was when I was working in Cleveland and had brisket jerky. Man that was good!

Tim

 

[tjkoko]

Hmmmmmm, brisket!!!!!

 

[Bob Correll]

I haven't made jerky lately, but I have been making it since the late 1970's and my first choice is deer/venison, second is top round beef.
Round steaks, partially frozen for thin slicing, are perfect too.
Usually I add a little MTQ to the brine or rub.