The Joneses wrote:

> ~patches~ wrote:
>
>
>>Pandora wrote:
>>
>>
>>>"~patches~" > ha scritto nel messaggio
...
>>>
>>>
>>>>Pandora wrote:
>>>>
>>>>
>>>>
>>>>>Excuse me for my ignorance. What is Jerky? Is it dry pork meat?
>>>>>
>>>>>cheers
>>>>>Pandora
>>>>>
>>>>>
>>>>>
>>>>>
>>>>
>>>>Pandora, jerky is dried meat. It can be beef, pork, wild game, poultry,
>>>>or fish according to my dehydrator manual. However, most jerky is dried
>>>>beef and that is the only kind I have made but with if the guys have any
>>>>luck this coming week I hope to make venison jerky. I have my butcher cut
>>>>sirloin into thin slices then I cut them in half otherwise the resulting
>>>>jerky would be about 4" wide. Then the meat is marinated anywhere from
>>>>overnight to 24 hours in marinate of choice. Marinates can be as simple
>>>>as using prepared bbq sauce to a variety of homemade marinates. The meat
>>>>is then put on the dehydrator and allowed to dry until dry & flexible not
>>>>brittle. I store the finished jerky in a zip loc bag in the meat keeper
>>>>of the fridge. My kids love jerky so it never lasts long here.
>>>
>>>
>>>So, if I understand well, you say that you buy a *fresh* sirloin of
>>>venison(for example) and then you dehydrate it. Is it true?
>>>And why do you love dehydrate meat? Has it a particular taste that fresh and
>>>cooked meat hasn't?
>>>Cheers
>>>Pandora
>>>
>>>
>>
>>No I buy fresh beef sirloin sliced thinly then marinate it and dehydrate
>>it. Jerky is a nice healthy protein snack. It has a unique flavour and
>>texture quite different from cooked meat. It keeps well much like cured
>>meats. As Bob mentioned it can be used to make other dishes such as
>>pemmican, another snacking treat. Our main use is for snacking.
>
>
> I had heard that arm roast was good - from both the butcher and others. I found
> beef arm roast way too fatty and gristly, and an odd shape besides. It is however
> lots cheaper. Sirloin makes a nice, not too chewy jerky for me, but it is too
> expensive for this. Round is my choice.
> Edrena
>
>
>
I haven't tried round. Do you have it sliced by your butcher or do you
cut it yourself? Maybe I'll try a small batch of round to compare it
with jerky made with sirloin.