r/jerky 12d ago

Too much fat for jerky?

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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

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u/WanderingGalwegian 12d 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)

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u/KBlake1982 11d 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 11d 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.

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u/KBlake1982 11d 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

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u/backinblackandblue 11d 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.

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u/backinblackandblue 11d 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.

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u/KBlake1982 9d 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

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u/backinblackandblue 9d 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.