I have recently got a food dehydrator and have been experimenting with different cuts of meat. I wanted to know what cut of meat you think makes the best jerky? The best I have found so far is flank steak, but it is a little too pricey for making jerky.

Sams had top round already sliced.....also buy the eye of rounds bulk...freeze what you dont use...2 whole eye of rounds fits perfectly on my 5 tray dehydrator...I slice it longways down the middle and then 1/2 in across..makes perfect size pieces....

Venison. But if that ain't available eye of round. Pick one that has the least amount of fat. Fat in our jerky can go rancid after curing.

I do prefer using venison because it has little to no fat, but all my venison was used up pretty quick this year because I only got one deer in 2011.

Thanks for the advice on eye of round. I will try it next time.

A few years ago, I experimented with Jerky. I found that it took up a lot of my Venison Steak meat. So I took some ground venison and added the seasonings and the cure just like steak cuts and refrigerated like you do. I took a sheet of waxed paper and put the meat on it and put another sheet on top and flattend it out to my desired thickeness, took the top sheet off and flipped it over on a drying rack. After drying, I used game shears to cut into 1 inch wide slices. Worked awesome.

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We make a South African Style Biltong - hung dried in our home-made drying box and if using beef I go for bottom round. But I enjoy a bit of fat marbling as it adds flavor. I hope my pic comes out - first time attempting this!

Aaah well. I'll get the hang of it in the test section I guess! Apologies.

I like to use the London Broil.... Takes the seasoning very well.... This cut comes out pretty tender also... Give it try if you get the chance!!!

I second London broil thats all i use for jerky.

London broil is the only thing that I've used. I like it.

I know I am gonna catch a few negative comments but here goes anyway. I have always made my own "venison jerky". Last year we had quite a bit of backstrap available (since it's just me and my 2 teenage boys that eat it). We took a whole backstrap and cut it up into jerky strips, seasoned and cooked it hanging in the oven. It didn't last 2 days. Sorry "Jack Links" but I think ours is better. LOL.

Last year I ground all of one buck except for just a few small cuts and got 37 lbs of jerky. Its all good.

I love the chicken breasts from HEB. They go on sale every once in a while and if you marinade them well they are pretty good as jerky. Also some of my favorite was some from a wild turkey. We try everything but my most favorite has to be venison. We marinade it and just use salt pepper and onion. I'm going to try cottontail rabbit soon. Just gotta find time.

Will agree with the eye of round, it has the least amount of fat. But also if you use a top round it will give you the peices that you buy at those big jerky places you pass on the highway. The trick to slicing it is by puting it in the freezer for about 45 minutes so that it is stiff but not rock hard, so you will be able to get the thinner even slices that you want so that all the jerky dries evenly.

yep, freezer trick works great! I made up 2 rear quarters that way a few weeks ago. Came out great. As for your question.....I didn't really see any big difference in taste or texture once I marinated and dried the meat. I prolly just have flat taste buds

Its a great way to use less premium cuts. I'd save the better cuts for plated meals. The more fat the faster it can go rancid unless you use cure (I don't...doesn't last nearly long enough) You could also freeze it in smaller servings and take them out the day before when ready to use.