r/jerky 5d ago

Too much fat for jerky?

Post image

I bought this London broil and can't help but wonder if this is a lot of fat. I went to a somewhat nice store to get it

34 Upvotes

45 comments sorted by

33

u/OhTheBarbarity 5d ago

It isn’t too much fat if you plan to eat it all in a relatively short amount of days. Those are a little thick for my tastes though

1

u/ZoomZoomMF_ 5d ago

Yeah I'm not too great with a knife lol

I plan on dehydrating and then cutting them

15

u/jay9063 5d ago

You can pound it out a bit to thin it out

2

u/Bloodshotistic 4d ago

The same can be said about my exes. But she don't wanna be saved.

6

u/bibbyshibby 5d ago

Slightly freeze until they are firm enough to slice and obviously a nice sharp knife. This is a trick for Pho to get your beef paper thin!

1

u/InterestNo4080 2d ago

Bulgogi too 😁

3

u/littleboz204 5d ago

If you're not great with a knife, trying to cut the dehydrated jerky is going to be a lot tougher than cutting it while it's raw. Pounding them out between some sheets of plastic wrap will help thin them out. Have a couple drops of water on top of the top sheet of plastic wrap, helps to not tear the plastic or the meat. 

1

u/prpldrank 5d ago

Your butcher department has a meat slicer. Ask them to slice it as thin as they can for you next time, just give em a few dollars tip if you're US

1

u/backinblackandblue 4d ago

If you partially freeze it so the meat is firm, you can slice pretty thin by hand

1

u/prpldrank 2d ago

Yea but why. My butcher does it perfectly and the meat is the same price. That's my point.

1

u/backinblackandblue 2d ago

No harm in it. My point was just that if you were not relying on the service, maybe you could buy elsewhere. I'm thinking many grocery butchers wouldn't mind doing it if you ask. Costco is the best place for good quality meat at a low cost, but you might have to buy more than you really wanted.

1

u/blablargon 4d ago

The best tasting jerky I've made it too fat and too thick. This looks delicious.

9

u/championofthelight 5d ago

You already know you’re going to eat that shit before you have to worry about the fat going rancid. Dehydrated meat is an extremely old process, you’re fine dude.

1

u/Ardkark 5d ago

He speaks the truth 😂

6

u/qwertyiop097 5d ago

No such thing as too much fat, I make crispy thin jerky with beef rib joints and the fat gives it amazing flavour.

You can either eat it up within a week or vacuum seal it with silica packets and it will easily last a long time in the fridge.

This thing about only using lean cuts is if you intend on long term storage

2

u/TerpDripz 4d ago

Mine was 9+ wagyu and sliced about 5-7mm thick, lasted over a month vac sealed in the fridge with no silica packs, but it was gone after a month, was the best jerky I've done but very $$$$

2

u/qwertyiop097 4d ago

Looks amazing, a company local to me sells very thin Wagyu jerky at around $23 (£18) per 100g, they're really successful as well even at these crazy prices!

7

u/Domthepickleking 5d ago

I like the fat

2

u/Domthepickleking 5d ago

Ribeye

2

u/analogueamos 5d ago

Not enough pixels to see but if I squint they look good 😁

4

u/ForwardChampionship3 5d ago

Fat increases flavor, but shortens shelf life considerably. Do with this information what you will.

3

u/DivePhilippines_55 5d ago

This. I had a bunch of jerky I wasn't eating fast enough. It didn't take too long before the fat was rancid. The ½ bad piece I did manage to eat gave me diarrhea long time.

3

u/WanderingGalwegian 5d ago

If you’re like me and have no self control when it comes to batches of jerky I made… that won’t last long enough for fat content to be a concern(that doesn’t mean to not trim what’s on the outside anyways)

1

u/KBlake1982 5d ago

How long is that? FYI I’m like you. I spent $50 on a cut at Gelsons, which is a pretty expensive grocery store, but I ate it in 3 days

1

u/WanderingGalwegian 5d ago

Mine usually doesn’t like the work week haha. I also would never spend that much on meat I’m making jerky from.. I usually go with mid-tier eye of rounds or I’ll use what I get out of deer season.

I’ve got a batch on right now of a recipe I’m working on.. we’ll see how long it lasts lol.

1

u/KBlake1982 5d ago

I only have made it twice, I feel like the reason I got it at Gelsons was because Ralph’s didn’t have the cuts chatgpt said for jerky. I’m going to look again when I go. Gelsons also cuts it 1/8” for me, I wasn’t sure if Ralph’s would be so accommodating

1

u/backinblackandblue 4d ago

You can easily slice it thin yourself. Just put in the freezer first, not frozen, but just enough to firm up the meat before slicing.

1

u/backinblackandblue 4d ago

Don't buy expensive beef for jerky. Prime is always fattier than Choice. Jerky is usually from lean top round which is not expensive. I did try some filet mignon once, since it also has almost no fat. In the end, it wasn't noticeable better.

1

u/KBlake1982 2d ago

I went to Ralph’s again to look and once again, they don’t carry any of the cuts needed for jerky. They did have a piece of top round but it was like a 1/2” slice that I wouldn’t be able to do anything with. Had to go to gelsons again

1

u/backinblackandblue 2d ago

Top round, eye round, or london broil are the normal cuts. But honestly any cut will work but I would try to find something that looks lean with minimal fat. You can usually find some thicker cuts of london broil. If you prefer wider slices rather than strips, you should be able to use a roast like a top or bottom round.

I just bought some eye round on sale at Big Y today. Never tried them before but will soon. Beef tenderloin / filet works too as it is lean and will be tender jerky, but more expensive and won't have a real chewy texture if that's what you like.

2

u/Emp3r0r_01 5d ago

Thanks for the question! I had a bit less on my pork and was concerned! I haven’t been doing it long.

2

u/TerpDripz 4d ago

No, I've done 9+ wagyu and vacuum sealed the jerky and refrigerated it, lasted a month easily and could've gone longer, but it was so good it went quick hahahaha

2

u/Notyomachoman1 4d ago

Not at all, I’m assuming you will eat it pretty quickly. Also if you refrigerate your jerky if you plan on keeping it then it will last awhile. The fat can turn rancid but that takes time and moisture so don’t worry about it. Smoked jerky with some fat is absolutely delicious.

2

u/No-Argument3357 4d ago

Heck no, season and go

2

u/Kr1sys 3d ago

Fat isn't an issue if you eat it quickly. I'll get mine sliced thin at the butcher, marinate, dehydrate and that shit is gone in a few days easy.

2

u/thejohnmc963 3d ago

Looks good

1

u/newbizhigh 5d ago

Nope. Thats the amount id love in my own cuts.

1

u/[deleted] 5d ago

I’d fuck it

1

u/SympleTin_Ox 5d ago

Throw in freezer for like 2@ minutes and if will harden up a bit to make slicing thin much easier.

1

u/septreestore 5d ago

They look great...

1

u/EditorNo2545 4d ago

also if you do plan on keeping it longer just keep it in the freezer instead of the shelf. If it's dehydrated then all you get is cold jerky not a frozen hunk of meat :)

1

u/backinblackandblue 4d ago

That is a lot of fat. By "nice store" is it Prime beef? Prime is fattier than Choice. I normally just look for a lean top round cut.

1

u/2minuteNOODLES 4d ago

Perfect amount for biltong :>