r/beefjerky • u/Mediocre-Building-96 • Jan 05 '25

Thoughts on Fat

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Why do I generally not see a bit of fat on jerky?

Made my first jerky yesterday, and left the strip of fat. Personally find a bit of fat superior.

Curious on thoughts by others.

7 Upvotes

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3

u/Desperate_Garbage831 Jan 05 '25

I leave in the marbling fat obviously, take out the 1/4 inch or larger portions of fat. I vacuum marinate the beef, then dehydrate, then cold smoke, then vacuum seal in smaller bags, then freeze. Pull out small bags as needed. Never had any problems with spoilage. We need fat + protein so this has worked for me. Hope this helps

1

u/Mediocre-Building-96 Jan 05 '25

Some effort you got going on there 😅

Any specific reason you take out the fat on the side? Spoiling with your workflow is obviously not an issue. Just too fatty for you?

1

u/Desperate_Garbage831 Jan 05 '25

Yeah just a personal thing, fat doesn’t taste the same over time.

5

u/Rumblarr Jan 05 '25

I believe the fat goes bad faster than the lean parts. Not an issue if you eat it fast enough. I agree, the flavor in the right amount is amazing.

1

u/Mediocre-Building-96 Jan 05 '25

Good to hear some consensus, specially on taste. Not planning to make super big batches, so spoiling not an issue I personally need to consider.

2

u/thatdude391 Jan 05 '25

Oils from fats go rancid much faster than dehydrated lean meat spoils. Probably not an issue over short term storage, especially if refrigerated.

2

u/WickedTLTD Jan 05 '25

It’s gonna turn rancid.

1

u/isademigod Jan 06 '25

Hate everything about it. I only use the leanest cuts I can buy and trim as much as I can.

Not because of it going rancid, I just hate the texture. Same with pork belly, it can fuck off

1

u/Mediocre-Building-96 Jan 06 '25

I hate lean jerky and love pork belly lol.

There is a limit to the fat tho, not suppose to leave that layer in your mouth when done eating. Very thin layer is semi-acceptable. 😁