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[Bentley]

The Eye of Round we bought for the dinners.  I am not exaggerating...Once trimmed, I would have to believe that is 97/3...Zero marbling!  If they told me it was 100% I would believe it!

[Bar-B-Lew]

The Eye of Round we bought for the dinners.  I am not exaggerating...Once trimmed, I would have to believe that is 97/3...Zero marbling!

Get one of those and grind it yourself

[Bentley]

I understand the lean in traditional jerky, fat wont dehydrate...you all are telling me the same thing with snack sticks or jerky bars?  I would think you would want it for flavor, and just like a burger or browned GB for a taco, most of the fat is melted away, but some stays for flavor?

[Bar-B-Lew]

Most of the things I have read about snack sticks recommend 80/20.  When I make them, I am going to use about 8# of ground london broil and 2# of pork fat that I trimmed from the pork shoulders I made 3 weeks ago and froze the fat.

[BigDave83]

stix are usually cased so the fat stays inside. kind of like the bologna. I don't mind some fat on my whole muscle jerky with the cure it doesn't seem to be much of an issue especially if I portion out and freeze or stash in the fridge, I have had some that spoiled sitting on the counter for several weeks in a lock n lock.

Eyes can be had around here for 3.49-3.89/# but once you trim a 7 pounder you have less than 6. the london broils or top rounds to get 10# usable I usually have to buy 11-12 pound because of what the diaper soaks up. I forget what I had to buy to get 10# of usable chicken breast with what soaks up in the diaper, but it was a fair amount more.

[Bentley]

The commercial Slim Jims, yes casings.  I have just learned in the short time I have made them, that much like the jerky strips, for lack of a term...like the stuff in Lew's picture, ya just don't need casing!  As long as you are not trying to make those 3 footers like they have at 7-11, or used to at least!

[Bar-B-Lew]

I think I am going to do 5# with and 5# w/o the casings when I make them and see what I like better.  I'm guessing w/o the casing will be easier to make.

[BigDave83]

I have made them both ways, yes without is much easier especially if you have a jerky gun or the Lem patty maker thing, I like the snap of the casing. I have issues at times with the casing coming off after they are done. I took some to the butcher supply place where I buy stuff and he said who needs the casing the stick has good flavor. But no snap.

I think they are more moist in the casing also.

Guess it is all a preference thing. 

[Bentley]

No argument with either of those!

But no snap.

I think they are more moist in the casing also.

[Plant175]

MMM JERKY...

Next time you fill that up invite me over they sure look good. Have you ever put them on your Yoder to finish them off !

[Ssteppe]

The Eye of Round we bought for the dinners.  I am not exaggerating...Once trimmed, I would have to believe that is 97/3...Zero marbling!  If they told me it was 100% I would believe it!

Eye of round is my favorite meat for jerky. I choose a thick, very lean cut with little to no fat to trim. I slice against the grain so it bites off easily.
I was going to pick one up today, but it's $5.99/lb right now, and Kroger had choice top round for $3.49/lb, not quite as thick but just as lean.
Getting a little tired of my usual spicy teriyaki marinade, so I'm going to try a couple of different ones - a sweet heat sriarcha and Alton Brown's recipe.

[Sodaking27]

Got to remember the date.

[Bar-B-Lew]

Happy jerky day!

I didn't make any today, but did eat some from my cook a few weeks ago.

[Bentley]

I really need to mark these things in my Yahoo calendar! I do have to go buy a couple of 7-11's tonight...but now I am going to have to ask.  Would a Slim Jimm be considered jerky by the masses?

[Bar-B-Lew]

I really need to mark these things in my Yahoo calendar! I do have to go buy a couple of 7-11's tonight...but now I am going to have to ask.  Would a Slim Jimm be considered jerky by the masses?

No, probably a snack stick