Heres how to make homemade beef jerky following 4 simple yet critical steps. There are four steps in the process, and when they’re all done, you’ll have a bag of gold that’s worth dying for. Okay, maybe not dying for, but pretty close.
Beef jerky is a tasty and protein-packed snack that’s loved by many. But with so many cuts of beef to choose from, how do you know which ones make the best jerky? A common choice for homemade jerky is rump roast. But is this an ideal cut or are there better options?
In this comprehensive guide, we’ll cover everything you need to know about using rump roast for beef jerky. You’ll learn the pros and cons of this cut how to prepare it and alternative cuts to consider. Let’s dive in and satisfy your jerky curiosity!
What is Rump Roast?
Rump roast comes from the rump of the cow, which is located near the hindquarters. It’s an inexpensive cut that is flavorful and relatively lean. However, rump roast can vary in tenderness depending on the specific location it’s cut from.
For jerky purposes, look for a well-marbled rump roast, preferably from the top round or eye round area This will provide the richest flavor and most tender texture once dried. Avoid cuts from the bottom round which can be quite tough
When preparing a rump roast, it’s important to trim any excess fat and silver skin for the best results. Overall, it provides a good balance of affordability, flavor and leanness that works nicely for homemade beef jerky.
Is Rump Roast a Good Cut for Beef Jerky?
Rump roast has several beneficial qualities that make it a good choice for beef jerky:
-
Affordable – Less expensive than other lean cuts like flank or sirloin.
-
Lean – Has less fat than cuts like brisket or chuck roast.
-
Flavorful – Provides a moderately beefy, rich taste.
-
Readily available – Sold at most grocery stores so it’s easy to find.
-
Yields tender jerky – When sliced against the grain into thin strips.
However, there are a few potential downsides to keep in mind:
-
Can be tough – Certain areas of rump roast can be less tender.
-
Prone to drying out – Leanness makes overdrying a risk.
-
Mild flavor – May need extra seasoning compared to fattier cuts.
Overall, with proper preparation and care, rump roast can make an excellent base for homemade beef jerky.
Tips for Preparing Rump Roast Jerky
Follow these tips to turn your rump roast into tender, flavorful jerky:
-
Select top round or eye round – For the most tender options. Or choose a well-marbled cut.
-
Trim fat and silver skin – To prevent greasy jerky. Leave on just a thin fat cap.
-
Partially freeze – Makes slicing against the grain easier.
-
Slice very thin – 1⁄8 inch slices ensure thorough drying.
-
Marinate overnight – Allows flavors to fully penetrate.
-
Use a sweet marinade – Helps counteract leanness and prevents drying out.
-
Dry at 150-160°F – Low, even temperature dries without cooking meat.
-
Dry until slightly bendable – Signifies completion without being brittle.
Follow proper preparation methods and rump roast will make delicious homemade beef jerky!
Alternative Cut Options for Beef Jerky
While rump roast works great, you can also use these alternative cuts of beef to make tasty jerky:
Flank Steak
-
Very lean and flavorful.
-
Grainy texture provides good chew.
-
May be pricier than rump roast.
Sirloin Tip
-
Lean yet tender with mild flavor.
-
Slices easily when partially frozen.
-
Doesn’t require much trimming.
Brisket
-
Well-marbled for moist jerky.
-
Distinctive smoked flavor.
-
Need to trim fat cap before slicing.
Chuck Roast
-
Budget-friendly like rump roast.
-
Lots of flavor but requires fat trimming.
-
Benefits from extended marinating time.
Top Round
-
Extremely lean, slice when partially frozen.
-
Can dry out so benefits from sweet marinade.
-
Very inexpensive cut.
Mix things up by alternating between rump roast, top round, brisket, or flank steak for your homemade jerky adventures!
Handling and Storage Tips for Beef Jerky
To get the longest shelf life and best quality from your jerky, follow these handling and storage recommendations:
-
Let jerky cool completely before packaging.
-
Use sealable bags or airtight containers. Remove excess air.
-
Store in a cool, dry place like the pantry or fridge.
-
Frozen storage can extend shelf life greatly. Use freezer bags.
-
If not using curing salt, consume within 1 week for safety.
-
Properly cured jerky lasts 1-2 months in the pantry, 6+ months frozen.
-
Check periodically for mold and discard if any appears.
-
For best texture and flavor, allow refrigerated jerky to come to room temperature before consuming.
Following proper storage methods will keep your jerky fresh and delicious for many months to come!
Satisfy Your Jerky Cravings with Rump Roast
Rump roast can make an affordable, flavorful, and easy-to-find cut of beef for homemade jerky. For best results, select well-marbled top or eye round, trim excess fat, and slice thinly against the grain. Combine with a sweet marinade, dry at low temperature, and store properly.
While rump roast is a good choice, don’t be afraid to also try alternative cuts like flank steak, brisket, or chuck roast. Each cut provides its own unique flair.
Now that you know how to select, prepare, and store jerky, you can keep your cravings satisfied with this protein-packed snack anytime. Enjoy the fun and flavors of crafting your own homemade beef jerky using the mighty rump roast!
Beef Jerky Meat Preparation
Preparing your jerky meat first starts with freezing it which makes it easier to slice nice and thin like you want it. You dont want to freeze it to much though so pull it out once it starts to get some ice crystals on it and becomes slightly firm to the touch.
Cutting meat about 1/4″ thick is my favorite way to do it because it always turns out just right. What I mean is that its not to dry or moist, its a good in between texture. You can make yours a little thinner if you want to, but a good rule of thumb is to keep it at least 1/8″ thick.
Always cut your jerky meat against the grain. If you look at a piece of beef, you’ll see that the meat fibers all run together in the same direction. This is called the grain of the meat. The reason we cut against the grain of the meat is to make it much easier to chew. If you cut it with the grain, it makes it really hard on your teeth!!.
Beef Jerky Meat Selection
The meat you decide to use for your homemade beef jerky should always be the leanest you can find. The reason being is that fat makes it harder to dehydrate and it can make the meat rancid. Im not necessarily saying that it cant have some fat on it, but its good practice to cut as much as possible off before starting.
There are four good cuts of meat that I like to use when I make my own beef jerky. Rump Roast, Beef Top Round Steak, Bottom Round Steak, and flank steak are good choices.
It’s really up to personal taste. I like a Beef Top Round because it’s usually the right size for making medium-sized strips. I say try them all and see what you like best.
You can also use other types of beef, but if you do, make sure there isn’t too much marbling and cut off all the fat.
How To Make Great Beef Jerky From A Cheap Cut Of Beef
Does rump roast make good jerky?
Cheaper cuts like rump roast can still make great jerky if prepared properly. – Rump roast is a relatively lean cut of meat that is easy to find and less expensive than other cuts. – It has a good amount of flavor which can add to the taste of the jerky. – Rump roast can be sliced across the grain to make the jerky more tender.
Is beef round good for jerky?
Beef round is found at the rear of the cow, and is usually split between two categories: Top round and bottom round. There is one major reason why round is so great for jerky: Muscles. Cows rear legs are one of its strongest parts, so it should come as no surprise that beef round is packed full of muscle. It’s lean and rich in protein.
Is bottom round a good cut for beef jerky?
The bottom round is a lean exterior muscle from the top of the rear leg, which is the least tender cut from the Round primal. However, it has enough interior marbling and rich, beefy flavor to make it worth considering for beef jerky.
Which beef cuts are best for making jerky?
The eye of round is one of the best beef cuts for making jerky. Of all the sub-primal cuts from the round, it is the most tender. It is very lean but has a bit of interior marbling. Additionally, the grain runs in just one direction — lengthwise — making it easy to cut into strips.