The local store is having a one-day sale on rump roasts at $2.69 per pound. Is this a lean cut that would work well for jerky?
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As someone new to smoking and making jerky, I’ve tried sirloin tip, bottom round, and rump roast. The rump roast turned out tough and chewy, while the bottom round was much better. I plan to try eye of round and top round next when they’re on sale. You might want to try rump roast to see if you like it, but it wasn’t for me, and I won’t be using it again.
Any lean roast can be a great choice for making jerky. I’ve successfully used top round, bottom round, and eye of round. Often, the more affordable cuts work just as well, if not better.
Recently, I tried with pork loin for jerky and had my family do a blind taste test. They couldn’t tell it was pork! At just $1.88 per pound from Sam’s Club, pork loin has become my new favorite. It’s very lean, with no fat or cartilage, and has a similar texture to beef once dehydrated. The only difference is the lighter color, which can be adjusted with more smoke or a darker seasoning or marinade. Highly recommend giving it a try!
Personally, eye of round is my favorite cut for jerky. Just remember to choose the leanest cut and trim off as much excess fat as possible.
Rump roast can work well for making jerky, especially if cut properly. Cutting across the grain results in smaller, easier-to-break pieces when dried. Personally, I prefer cutting with the grain, and sometimes at a 45-degree angle. This way, it’s a bit tougher and lasts longer when you’re enjoying it, similar to how you savor a bite when fishing or mowing the lawn. Cutting against the grain often makes it disappear too quickly.
Personally, I like cutting with the grain and sometimes at a 45-degree angle. It’s like when you’re fishing or mowing; you can stick the end in your mouth and enjoy it a bit longer. Cutting against the grain usually makes it disappear too quickly.