For those of you that make your own jerky, what cut of beef do you recommend?
Going to make some this weekend...

Also, suggestions on marinades?

My buddy that makes it uses flank steak (Aka london broil). The hard part is cutting the meat so that its fairly thin & even strips.

This post was edited by Killerme99 on Jul 13 2012 09:30am

i once made jerky from flank steak with a marinade of vinegar sea salt and olive oil. it was really good. good luck on making it!

// using spices is good too, and i've heard using a worcestershire is pretty decent but never tried.

This post was edited by Maeoncia1 on Jul 13 2012 02:45pm

stick it in the freezer for a half hour or two so that its firm but not solidly frozen. you can then make nice thin, even slices with a good sharp knife.


i think ive used london broil, as well as something that was called 'boneless ribs' but was definitely not rib meat. not from close to the ribs, anyway. couldve been from somewhere nearby. not sure. had a nice low fat content, though.


i need to make more jerky. maple hickory jerky ftw...

just put some meat to marinate. will dry it out on wednesday. luckily i have a dehydrator now. back in school, i used to make it in my toaster oven...

I wanna try that one day.

just go to the local market and ask them to cut it for jerkey, 90% of them will, safeway, nobhill exct

five-spice in jerky is fucking awesome

started it a bit ago. smells awesome in the house now. two trays like this packed full. (was 1.22 lbs of meat raw.)

My buddy spreads his out a lil more for best results but really depends on the dehydrator. How loing do you usually go for? He does like 10hrs so that its nice & hard like old school jerky mmm