I recommend slicing your meat with the grain.Р В РІР‚СњР В РІР‚РЋlank steak has a very distinct, course grain. If you slice across the grain, your jerky will be easier chew but more prone to falling apart. If you slice your meat with the grain, you will get a chewy jerky. The fibers of meat have a directionality. You have to make a decision about how you are going to slice your beef. It can help to slightly freeze the beef before slicing. The thinner and more uniform you can make your slices, the better. Your beef for jerky should be sliced about 1/4-inch thick. Step Three: Slice With The Grain Or Across The Grain? Here is one side of a flank steak before trimming:Р В РІР‚СњР В РІР‚С›nd after the excess fat has been trimmed away:Р В РІР‚СњР В РІР‚С›s you can see, some bits of fat do remain, but most of the exterior fat is gone. Use a sharp knife Р В Р вЂ Р В РІР‚С™Р Р†Р вЂљРЎС™ I like a filet knife for this Р В Р вЂ Р В РІР‚С™Р Р†Р вЂљРЎС™ and remove any pockets of fat or shiny, thick membranes on your flank steak. The goal is to trim the beef of any excess fat and silverskin. Although it might be temping, this isnР В Р вЂ Р В РІР‚С™Р Р†РІР‚С›РЎС›t the place to use the markdown managerР В Р вЂ Р В РІР‚С™Р Р†РІР‚С›РЎС›s special meat thatР В Р вЂ Р В РІР‚С™Р Р†РІР‚С›РЎС›s 2 hours from its sell-by date. The way I make jerky, the meat isnР В Р вЂ Р В РІР‚С™Р Р†РІР‚С›РЎС›t really cooked, so it is vitally important that you start with very fresh, well handled meat.

Keep it fresh! A high-salt marinade and dehydration is what makes beef jerky shelf stable.

Your jerky meat doesnР В Р вЂ Р В РІР‚С™Р Р†РІР‚С›РЎС›t have to be completely devoid of fat, but the leaner the meat the longer the jerky will last.

Keep it lean! Fat in jerky makes it more prone to rancidity and spoiling.

If you opt for a different cut of beef for your jerky, hereР В Р вЂ Р В РІР‚С™Р Р†РІР‚С›РЎС›s a couple things to keep in mind: Flap meat is similar to flank, and if well trimmed of excess fat can be used for jerky as well. Eye of round is excellent, but top or bottom round are fine too. Other good cuts of beef for jerky come from the round. ItР В Р вЂ Р В РІР‚С™Р Р†РІР‚С›РЎС›s also small, so itР В Р вЂ Р В РІР‚С™Р Р†РІР‚С›РЎС›s easy to work with at home. Flank is a flavorful but fairly lean cut that holds up well to marinating and drying. I used flank steak, so thatР В Р вЂ Р В РІР‚С™Р Р†РІР‚С›РЎС›s what is shown in all the photos in this tutorial. Jerky is easy Р В Р вЂ Р В РІР‚С™Р Р†Р вЂљРЎС™ it doesnР В Р вЂ Р В РІР‚С™Р Р†РІР‚С›РЎС›t require any special equipment or ingredients (though having a food dehydrator makes the process easier), and the homemade stuff tastes so much better than store-bought. So when I placed my latest wholesale order for beef, I purchased several flank steaks with a mind towards making my own DIY Beef Jerky. The only issue we have with jerky is the price Р В Р вЂ Р В РІР‚С™Р Р†Р вЂљРЎС™ have you costed out grass-fed beef jerky lately? Not cheap.

The kids will eat it as willingly as sweet stuff like muffins or cookies, and itР В Р вЂ Р В РІР‚С™Р Р†РІР‚С›РЎС›s easy and lightweight enough to carry around in a jacket pocket or mom purse.

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