As an avid jerky maker, I’ve sliced up more eye of round roasts than I can count. Over the years, I’ve honed my technique for getting perfect cuts of this lean, budget-friendly meat. The way you slice eye of round is crucial for getting the ideal jerky texture.
In this article, I’ll walk you through my tried-and-true process for preparing eye of round for jerkying, from selecting the right roast to slicing with the grain for chewiness Follow these steps, and you’ll be ready to marinate and dehydrate exceptional homemade jerky. Let’s get slicing!
Why Eye of Round for Jerky?
Eye of round is my go-to cut of meat for making jerky Here’s why it’s perfect
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Extremely lean and tender when sliced correctly. No gristly bits.
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Lower cost than pricier roasts like tenderloin.
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Large size provides plenty of meat for big batches.
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Grain runs nicely for uniform slices.
While flank steak and top round also work well, eye of round’s leanness and value make it my top pick every time.
Step 1: Select the Right Roast
Not all eye of rounds are created equal when it comes to jerky suitability. Here’s what to look for:
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2 to 3 pounds in size – large enough for slicing.
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Even shape and thickness throughout.
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Solid dark red color with good marbling.
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Flexible texture that is tender when raw.
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Minimal connective tissue or silverskin.
Examine roasts carefully and choose one with the criteria above for the best results.
Step 2: Partially Freeze the Meat
Before slicing, it helps to firm up the meat for cleaner, thinner cuts. Freeze the roast for 1-2 hours until slightly stiff but not fully frozen. The meat should give slight resistance when pressed but still be cutable.
Step 3: Trim Away Excess Fat and Sinew
Once partially frozen, trim off any large sections of visible fat, silverskin or silver connective tissue. Leave behind some thin marbling for flavor. Cut away imperfections for the most tender, chewable jerky.
Step 4: Identify the Grain Direction
Look closely at the meat surface and identify the direction of the muscle grain. It should run lengthwise down the roast. Cut perpendicular to the grain for tenderness or parallel for chewiness.
Step 5: Slice the Roast Evenly
Using a sharp knife, slice the roast across the grain into 1⁄4 inch thick strips. Cut slowly and carefully, keeping thickness consistent. This ensures even drying and texture. Discard ends or odd shapes.
Step 6: Slice the Strips Into Jerky Pieces
Lay the strips flat and slice again with the grain into 1-inch pieces. This causes the grain to now run the length of your jerky for chewiness. Keep these pieces uniform in size and shape.
Step 7: Inspect and Trim the Slices
Inspect every slice and trim off any remaining fat, membrane or connective tissue spots. This gives you flawless, tender jerky with no chewy bits.
Perfecting Your Technique
With practice, you’ll get faster and more adept at preparing eye of round for jerky. Here are some tips:
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Let meat warm slightly before slicing if too firm.
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Use a sharp, thin-bladed knife for precision.
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Cut slowly and deliberately for consistency.
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Trim anything imperfect off slices.
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Keep thickness, shape and size uniform.
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Chill meat between steps to keep firmness.
Take your time, stay detail-oriented, and keep the slices consistent for the best results every batch.
Frequently Asked Questions
Here are some common questions about slicing eye of round for jerky:
Should I cut with or against the grain?
With the grain is best for chewy jerky. Against the grain makes it more tender.
Do I need to slice it partially frozen?
Freezing firms up the meat for easier, thinner slicing but isn’t mandatory.
What if some slices are thicker or thinner?
Try to keep thickness uniform for even drying, but some variation is fine.
Can I use an electric slicer instead?
Yes, electric slicers with the right blade can slice meat very uniformly.
How thick should I slice the meat?
1⁄4 inch is ideal, but you can go a bit thinner or thicker to preference.
Let’s Get Slicing!
Now you have all the information needed to start perfectly preparing eye of round roasts for your next batch of jerky. Keep these slicing steps in mind, take your time, and keep your slices uniform.
Before you know it, you’ll have mounds of flawlessly cut meat ready for your favorite marinades and seasonings. Then simply dehydrate or smoke your jerky slices for chewy, lean perfection.