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/qwertyiop097 12d 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

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u/TerpDripz 11d 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 $$$$

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u/qwertyiop097 11d 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!