How to Cut Jerky Meat: The Perfect Slice Every Time

It can be tough to get the perfect slice of jerky meat every time. If you’re not careful, you can easily end up with a piece that is too thick or too thin. In this blog post, we will teach you how to cut jerky meat like a pro! We will go over the basics of how to make jerky, how to cut it properly, and how to avoid common mistakes. Follow these tips and you’ll be able to create delicious, perfectly-sized slices of jerky every time!

What Is Jerky?

Jerky is a type of dried, preserved meat that has been around for centuries. It was originally created as a way to preserve meat without refrigeration. Today, it is a popular snack food that is enjoyed by people all over the world. Jerky can be made from any type of meat, but the most common types are beef and pork.

The Right Cuts Of Meat

To make jerky, the first step is to select the right cuts of meat. The best cuts of meat for jerky are those that are lean and have little fat or connective tissue. This will help to ensure that your jerky is nice and tender after it has been dried. Once you have selected your meats, you will need to trim them into thin strips. The strips should be no thicker than ¼ inch and no longer than 12 inches. If they are too thick, they will take too long to dry. If they are too thin, they will be difficult to chew.

Time To Start Seasoning

After you have trimmed your meat into strips, it is time to start seasoning! Jerky can be seasoned with just about anything you like. The most important thing is to use a salt-based cure or marinade. This will help to prevent the growth of bacteria during the drying process. Once you have added your seasonings, you will need to let the meat sit for at least four hours (preferably overnight) so that the flavors can really soak in.

Time To Start Drying The Meat

The next step to actually start drying the meat. This can be done in a dehydrator, oven, or smoker. If you are using a dehydrator, set it to 155 degrees Fahrenheit and let the meat dry for four to six hours. If you are using an oven, set it to the lowest setting possible (around 200 degrees Fahrenheit) and prop open the door so that moisture can escape. Let the jerky dry for six to eight hours. If you are using a smoker, smoke the meat at 225 degrees Fahrenheit until it is dry to the touch (this will usually take eight to 12 hours).

Time To Start Slicing

Once your jerky is dried, it is time to start slicing! The best way to do this is with a sharp knife and a cutting board. Start by slicing the meat in the opposite direction of the grain. This will help to ensure that it is nice and tender when you eat it. Make sure to slice the jerky into thin strips, no thicker than ¼ inch. You can also cut them into small squares or bite-sized pieces if you prefer.

That’s it

Now that you know how to cut jerky meat like a pro, go out and start making your own delicious snacks! Experiment with different flavors and seasonings until you find your favorite combination. With a little practice, you’ll be able to create perfect slices of jerky every time!


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