Can I use cheaper cuts of meat for jerky?

Yes, you can use more affordable cuts like chuck or rump roast for jerky, but you'll need to trim them more carefully as they typically contain more fat marbling. The best meat for jerky balances cost with leanness, and these cuts can work well with proper preparation.

Is game meat good for jerky?

Game meat like venison, elk, and bison makes exceptional jerky due to its natural leanness. Many jerky enthusiasts consider these among the best meat for jerky options, though they may require additional tenderizing techniques as they can be naturally tougher.

Can I make jerky in my air fryer?

While not ideal, you can make small batches of jerky in an air fryer set to its lowest temperature (usually 180°F). The results won't be as consistent as with a dehydrator, but it's a workable solution for testing recipes with your chosen best meat for jerky.

How thick should I slice meat for jerky?

For the best meat for jerky results, slice between 1/8 and 1/4 inch thick. Thinner slices dry faster and produce a more traditional jerky texture, while slightly thicker slices yield a chewier result. Consistency in thickness is more important than the exact measurement.

Why is my homemade jerky too salty?

Over-salting happens frequently with homemade jerky because the drying process concentrates flavors. When marinating your best meat for jerky selection, use about 25% less salt than you think you need, especially if using soy sauce or Worcestershire sauce which are already high in sodium.

Best Meat for Jerky: Top Picks to Make Perfect Homemade Snacks 2025

Best Meat for Jerky: Top Picks to Make Perfect Homemade Snacks

Print Recipe

Discover how to choose the best meat for jerky and turn it into a protein-packed, flavorful snack that beats anything store-bought.

Author: Harmony
Prep Time: 30 minutes + marinating time
Cook Time: 4-12 hours
Total Time: 10-36 hours
Yield: 8 servings 1x
Category: Snacks
Method: Dehydrating
Cuisine: American

Ingredients

Scale

2 lbs lean meat (eye of round, top round, or venison)
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper

Instructions

Partially freeze meat for easier slicing. Trim all visible fat and slice 1/8–1/4 inch thick, with or against the grain depending on texture preference.
Combine soy sauce, Worcestershire, brown sugar, and spices in a marinade container. Add meat and marinate in the refrigerator for 6–24 hours.
Pat meat dry with paper towels. Arrange slices on dehydrator trays or wire racks in oven set to 160°F. Dry for 4–12 hours until jerky bends without breaking.

Notes

For chewier jerky, slice with the grain. For a tender bite, slice against it. Store jerky in airtight containers for up to 2 weeks, refrigerate up to 3 months, or freeze for longer storage.

Nutrition

Serving Size: 1 ounce
Calories: 90
Sugar: 2g
Sodium: 500mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 12g
Cholesterol: 25mg

Keywords: best meat for jerky, homemade jerky, beef jerky, dehydrator jerky, protein snack

Find it online: https://harmonymeal.com/best-meat-for-jerky/