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Making your own homemade jerky is an excellent way to enjoy a delicious, healthy snack. As we’ve talked about before, there are some important tips to keep in mind when it comes to how to make jerky in a smoker to ensure you end up with a flavorful and tender final result. One of those tips is to start with the proper cut of meat. However, with so many different types of cuts of meat available, it can be difficult to determine which are the best cuts of meat for jerky.

Don’t worry, we’ve got you covered. In this article, we’ll break down some of the best options to go with.

 

What Exactly is Happening in Your Smoker When Making Jerky

But first, it is important to understand exactly what happens to the meat in your smoker when you are making jerky. This will make it more clear why looking for certain characteristics in cuts of meat is so critical to jerky success.

When making jerky in a smoker, the meat is exposed to low temperatures and smoke. The low temperatures cause the water in the meat to evaporate, while the smoke helps to dry the meat out further and add flavor. The smoke also helps to kill any bacteria and preserve the jerky. The jerky will be cooked at a low temperature for several hours until it is completely dry and firm. 

The goal is to properly dry out the moisture in the meat while still enabling it to remain tender and flavorful. The best way to do this is to select a cut of meat that is lean and has very little fat. Fat does not properly dehydrate like the muscle fibers in the meat do and it can even cause your jerky to spoil.

It is also important to note that to ensure you end up with enough jerky, you should start with a large fairly cut of meat. This is because the meat will lose between 50% and 75% of its weight during the dehydration process.

So, with all of the above in mind, let’s take a look at some of the options for the best cuts of meat for homemade jerky.

 

5 of the Best Cuts of Meat for Homemade Jerky

 

strips of meat for jerky | best cuts of meat for jerky

 

The following five cuts make perfect options for homemade jerky that will yield a delicious flavor and the perfect amount of chew:

Beef Cuts:

Eye of Round

Many pro smokers and jerky aficionados will agree that Eye of Round is the preferred choice when it comes to the best cuts of meat for beef jerky. 

This cut comes from the elongated muscle in the upper rear leg of the cow and is taken from the Round primal cut, which is located in the hip and upper hind region of the cow. Because it comes from a frequently worked muscle on the cow, the Eye of Round is lean, slightly tougher compared to other cuts, and affordable. Even though it is lean, it is the most tender of all the beef round cuts. It also has a mild flavor that stands up to the flavors of marinades and seasonings. These characteristics, along with being easy to slice into thin pieces, make it a perfect choice for homemade jerky.

 

Sirloin Tip Roast

Though it is one of the lesser-known cuts of meat for jerky, the Sirloin Tip is actually one of the more desirable roast cuts from the round. 

This cut comes from the posterior region of the Round primal. Slightly less tender than the Eye of Round, this cut still does very well during the jerky-making process. Compared to the other cuts in our list here, the Sirloin Tip Roast will be harder to find in your everyday grocery stores but will usually be available at your local butcher shop.

 

Top Round (aka London Broil) 

Most professional beef jerky makers/companies use the Top Round cut, more commonly known as the London broil. This cut comes from the upper inside leg muscle, which is located opposite the bottom round. The Top Round is not as tender as the Eye of Round or Sirloin Tip but is more tender than the Bottom Round. It will also usually be slightly cheaper than an Eye of Round cut.

Due to its large size, consistent shape, and ease of use, this cut makes for efficient and effective large-scale production. Hence why it is the favored cut for commercial jerky producers.

 

London broil for jerky | best cuts of meat for jerky
(London Broil from Wilson Beef Farms)

 

Bottom Round

The Bottom Round cut of beef comes from the upper outside of the rear leg of the cow, just below the sirloin. This cut does contain quite a bit of connective tissue so it is the toughest of the Round cuts.

But, with good, natural beef flavor, ease of use, and a very economical price for meat, it does make for another good option for beef jerky.

 

Flank Steak

Taken from the abdominal muscles towards the rear of the cow, the Flank Steak cut can be another good option for the best cuts of meat for jerky. This is especially true if you prefer a big, bold, beefy flavor. 

It is important to note that this cut is packed with long, tough muscle grains so it is critical to cut against the grain when you are prepping the meat to make jerky. This will help ensure your jerky still ends up with a tender bite.

 

Other Types of Meat That Can Make Good Jerky:

Beef is traditionally the most popular type of meat used for jerky, but there are several other varieties of meat (and even seafood) that can make good jerky. These include: 

  • Venison (Deer)
  • Turkey
  • Pork
  • Lamb
  • Elk
  • Moose
  • Salmon

Remember, as long as the cut of meat is lean, it will usually do well as jerky. Pork and elk do have a higher fat content compared to some of the other above choices, so make sure to select the leanest cut and trim away as much exterior fat as you can. Also, keep in mind the venison, elk, and moose will have a gamier taste than you’ll get with beef.

 

Your Local Butcher Can Make for a Great Jerky-Making Resource

Don’t be afraid to talk to your local butcher and ask them questions. They can be a great resource for your jerky-making endeavors. Your butcher will be happy to help you select the best, leanest, and most affordable cuts of meat, provide tips on how to properly prepare the meat, and give you ideas for marinade ingredients.

In many cases, if you ask them, they’ll even slice the meat you select into the thin, even slices you need to make great jerky. Thus, saving you time in having to do this yourself at home.

 

butcher for homemade jerky making tips | best cuts of meat for jerky

 

Make Sure You are Starting With a Proper Cut of Meat for Homemade Jerky

Like with many other smoking and grilling scenarios, when it comes to making homemade jerky, selecting the proper cut of meat is the most important beginning step of the process. As you can see from the options above, starting with a lean yet flavorful cut of meat is key to success for delicious jerky.

Remember, it is important to trim any excess fat or connective tissue from the meat before putting it in your smoker to avoid any rancidity in your finished jerky.

Make sure to also check out our article on pro tips on how to make great jerky

Try out one of the above cuts today for your next jerky smoking session! If you do, leave a comment below and let us know how it goes. We want to hear from you!

 

Are you ready to take your meat smoking and grilling to the next level? If so, experience the groundbreaking virtual BBQ classes from us here at BBQ Champs Academy, led by renowned Champion Pitmasters and Grillmasters. Unlock insider secrets and master competition-level BBQ cooking techniques. Get your All-Access pass today and start cooking like a pro!

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One great thing about having a smoker is that you can cook a huge variety of things. From appetizers to a huge whole packer brisket to feed an army and everything in between. You can even make some delicious snacks to have on hand when you’re feeling “munchy”.

One great snack, especially if you’re looking for something protein-packed, is smoked jerky. Drying and curing meat is a method that’s been used for centuries to preserve it for long periods. What we know as jerky actually came from the Quechua, a South American tribe from the ancient Inca Empire who referred to it as "ch'arki".

And when it comes to how to make jerky in a smoker at home, it’s a lot easier than you may think!

We went straight to the Champion BBQ Pitmasters to find out everything you need to know to make jerky. In this article, we’ve put together 13 pro tips on smoking jerky yourself. Let’s take a look:

 

#1 - Starting with Lean Meat is Key

When smoking jerky, you should always start with a lean, economical cut of meat. The meat needs to be lean because fat does not dry out properly and can’t be stored for long. So, some good options of cuts for jerky include a beef eye of round roast or sirloin tip roast. 

Traditionally jerky is made from beef. But don’t be afraid to experiment with different types and cuts of meat. Turkey, pork, lamb, and even game meats like venison and moose can make good jerky. Just make sure the cut is as lean as possible.

 

#2 - Always Slice Against the Grain

When prepping the meat for jerky, it is very important to slice against the grain in the meat. If you go with the grain, you’ll end up with tough, stringy, and extremely chewy jerky. So, going against the grain will ensure that your jerky has a nice bite-through without being really tough. Jerky that is done right will actually be a tiny bit soft and have some give when you bite into it. You shouldn’t have to tug at it with your teeth. 

 

slicing meat for jerky | how to make jerky | smoking jerky
Source: JerkyHolic

 

#3- Cut It Thinly and Evenly

Just as important as cutting against the grain is to make sure you are cutting the meat into thin even strips. Your best bet is to use a very sharp knife to slice it into strips that are about 1/4” thick. This will ensure the meat dries out properly. It is also important to remove any excess exterior fat as you are slicing the meat.

One trick to help make it easier to slice the meat at a consistent width is to wrap it in plastic wrap and put it in the freezer for 1 to 2 hours to partially freeze it first. 

 

#4 - Marinate / Season the Meat Properly

It is not a requirement to marinate the meat before it goes in the smoker (versus using a dry rub), but it does often result in better jerky. So, after you’ve sliced it, place the meat in your marinade of choice and make sure all of the pieces are covered evenly. You’ll get the best results if the meat is allowed to marinate in the refrigerator for 6-24 hours. 

A marinade that uses salt, pepper, and garlic (SPG) as the base ingredients will give a nice, balanced, flavor. This jerky marinade from Charbroil is a good place to start:

Homemade Jerky Marinade:

  • 1/2 cup soy sauce 
  • 2 tablespoons Worcestershire sauce 
  • 2 tablespoons honey 
  • 1 tablespoon red pepper flakes 
  • 2 teaspoons onion powder 
  • 2 teaspoons garlic powder 
  • 1 teaspoon black pepper

 

#5 - Remove Excess Liquid Before the Strips of Meat Go in the Smoker

Remember, the goal of smoking jerky is to dry the meat out. So, if you have marinated the strips, before you put them in your smoker it is important to lay them out on paper towels to remove any excess marinade. Then, the strips will be ready to either lay directly on the metal racks/grates or hang.

 

#6 - Hang the Strips If You Can

If your smoker has plenty of room below the metal racks/grates and the bottom (and the heat source), like in a vertical smoker, hanging the strips of meat is a very good method to use. There’s nothing wrong with laying the strips across the grates, but hanging the meat seems to allow the strips to properly dry out evenly, sometimes even in less time.

To hang the strips, just slide one toothpick through one of the ends of each strip. Or you can space apart several pieces on a long wood skewer. The toothpick/skewer can then rest on the grate while the strips hang below it. Just make sure to soak the toothpicks or skewers in water first so they don’t catch fire.

 

how to make jerky in a smoker | how to make jerky | homemade smoked jerky
Source: My Plastic-Free Life

 

#7 - Don’t Overlap the Strips

To ensure that all of the strips of meat dry out properly, make sure not to overlap any of them when placing them. Use multiple grates/racks to allow for enough space between the slices.

 

#8 - When & When Not To Put Liquid in the Water Pan

If you have already soaked the strips of meat in a “wet” marinade, do not put water in the water pan when smoking the jerky. You don’t want to add more moisture to the exterior of the meat. But, if you used a dry rub to season the strips of meat without any liquid, put a little bit of water or other liquid of choice in the pan during the first 1 to 2 hours of smoking.

 

#9 - Don’t Overpower the Meat’s Flavor with a Strong Type of Wood

The flavor/type of wood you use will be very evident in the taste of the jerky. So, you don’t want to overpower the meat by using a strong flavored wood, like Mesquite. Unless that’s the flavor you are going for. Hickory, Apple, Oak, and Pecan wood infuse the best flavor for jerky.

 

#10 - Maintain a Low, Consistent Temperature

Remember, you’re not cooking the meat like normal. For this smoking process, the goal is to dehydrate it and remove all the moisture. The ideal temperature to smoke jerky at is usually between 150°F and 170°F. These lower temperatures allow the meat to dehydrate, without being traditionally cooked. You could go up to 200°F and probably be OK but any hotter and you run the risk of overly charring your jerky.

 

#11 - Keep the Smoke Thin and Blue

If your smoker’s burning at the right temperature, you’ll see a thin, blue smoke coming out. If the smoke is thick, billowing, white smoke, open the vents more and increase the temperature of the smoker. Thick white smoke can impart a bitter taste to the meat and ruin your jerky. 

 

how to make jerky in a smoker | making jerky in a smoker | smoking jerky
Source: Kamado Guru

 

#12 - Wondering How Long to Smoke Jerky?

The answer to this question can vary widely. The important thing will be to keep an eye on it. It should take between 3 and 10 hours depending on the thickness of your jerky and the type of smoker you have. For example, at 200°F in a pellet smoker, jerky usually finishes in 3 to 5 hours. But in a Masterbuilt electric smoker, it will usually take 6 to 8 hours

So, check for doneness at the 3-hour mark. Then check every hour and even more frequently as it gets closer to done. Remove any slices as they are done to prevent overcooking.

 

#13 - Smoke Until the Jerky Bends and Cracks

Once you’re 3 hours or so into the smoking time, periodically pull a strip out of the smoker and let it cool for 5 to 10 minutes. Then check to see if it is done by bending it AFTER it has cooled down. You want to smoke the strips until your jerky is firm and bends and cracks but does not break in half. Small white fibers within the meat are also a good indication that the jerky is finished smoking.

 

Try Your Hand at Homemade Smoked Jerky Today!

As you can see, the answer to how to make jerky in a smoker is not overly complicated. If you follow the tips above, you’ll be well on your way to enjoying some delicious jerky that you can snack on for weeks. (Plus it’s WAY cheaper than store-bought jerky!)

You can expect your homemade jerky to last 1-2 months when stored in an airtight container. If you store it in ziplock-type bags in a dark pantry, the jerky will last about 1 week. When stored in a refrigerator, your jerky will last 1-2 weeks.

Have you tried making jerky in a smoker? Know of any other important tips? Leave a comment below and let us know. We want to hear all about it!

 

Ready to really elevate your meat smoking and grilling skills like never before? Join the Champion Pitmasters and Grillmasters in our first-of-their-kind in-depth virtual BBQ classes here at BBQ Champs Academy! In these classes, you’ll learn competition-level BBQ cooking techniques, insider secrets, and more. Get your All-Access pass today and start showing off your high-caliber cooking in no time!

Make sure to also subscribe to the BBQ Champs Academy YouTube channel to stay on top of all the latest insider info and competition BBQ news straight from barbecue pros!

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