So before you start cutting your meat, take a look at the muscle fibers to see which direction they’re going. When you’re making beef jerky, one of the terms you’re most likely to hear is the “grain of the meat.” What is it exactly? It’s the direction in which the muscle fibers of the meat run. Related: Two Chicks Jerky Merchandise Cut With or Against the Grain? Since your meat is more solid, it won’t be squishy under your knife, and it’ll be easier to get the perfect slices you want.
Once you see them, it’s time to take your beef out of the freezer. So keep an eye out for ice crystals forming on your beef. You don’t want the meat to freeze completely, but just enough to where the beef hardens a bit.ĭepending on your freezer, the chilling time will vary. After you cut the fat deposits off your beef, put it in the freezer for an hour or two. Here’s a little secret for you that we use here at Two Chicks Jerky chill your meat before making slices. Remember, you have that shaper knife now, so that task will be much easier for you. Instead of trying to navigate around the fat as you’re cutting your slices, trim it off beforehand. Fat doesn’t dry, so your meat will last roughly one to two weeks before going bad.īut another reason you should trim the fat off your beef is to make slicing much more effortless. But, why? Beef jerky that’s adequately dried can last for months, but with extra fat, its shelf life is vastly reduced. Have you ever had a piece of steak that had a lot of fat on it? Eating it made for an unpleasant experience, right? The same holds true when you’re making beef jerky.Īs you’re slicing your meat, make sure that you trim off any fat deposits that you see. Related: Our Jerky Bundles Trim the Fat Off Your Beef
Slice it all game knives professional#
If you feel like you can’t get the sharpness you’re looking for, you can always take your knives to a professional knife sharpener. So, to avoid any accidents in the kitchen, try using a sharpening stone.
With sharp knives, not only will it help you get those perfect, thin slices of meat for your jerky, but it’s also great for kitchen safety. Using dull knives in the kitchen will give you thicker slices of beef, which won’t marinate and dry properly. An important step you should take before making beef jerky is ensuring your knives are sharp.
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