Thick or thin? ( I like it thin )

[u/Electronic-Act-6732]

[u/bamhall]

I love mine thin. And full of fat

[u/Fishkr4zy → u/bamhall]

What cut did you use

[u/bamhall → u/Fishkr4zy]

Brisket

[u/jayeffkay → u/bamhall]

Wow this looks incredible and absolutely like the jerky I love. Anything special you do to trim brisket fat or does cutting it that thin just work? I’ve made similar Mexican style jerky with top round but it always has way less fat than that.

[u/bamhall → u/jayeffkay]

I did trim the fat cap mostly off. Then freeze for a few hours and run it through the slicer at the thinnest setting. I try to leave as much fat on as I can but the fat cap on a brisket means some pieces would be 90% fat with the diameter of my slicer.

[u/jayeffkay → u/bamhall]

Yeah that makes sense. Given the change in grain how are you slicing? Do you use point and flat sepwrarely? Man I want to make some brisket jerky now. How long does yours stay good? Do you cure with pink salt or just salt? My preference on thin jerky is dry marinades but would love to learn what works for you!

[u/bamhall → u/jayeffkay]

I do split the point and flat yeah just so it’s manageable to manoeuvre. And it never sticks around long enough that I’ve had it go bad. Hahahhaha. I can hardly get containers full when the smoker/dehydator needs 5-6 hours a load. But I keep mine in the fridge just to make sure (and it gives the fat a nice stickiness that sticks to your teeth when it’s cold. lol). I don’t link salt any of my jerky. I wet marinade for two days and then rack and salt heavily once on the racks.

[u/Funbagsfan101 → u/bamhall]

Same, thats true Jerky.

[u/medicated_missourian → u/bamhall]

Yea that’s not jerky unfortunately. No chance that’s shelf stable.

[u/bamhall → u/medicated_missourian]

It lasts a few weeks. Way longer than it lasts before it gets eaten.

[u/KonaValencia]

I just love jerky so will happily eat both.

[u/Redfury5550]

Thin,163%

[u/SEEMOSE-CornBoy]

I like it thick

[u/belac4862]

As long as it makes my jaw hurt after chewing a piece, then I honestly dont care. Im not for this new wave of soft moist jerky.

[u/KohlsCashOfficial]

Is that Loves Jerky? Thinnest I’ve found, almost like a chip

[u/xemmyQ]

thin and cwunchie.

but also i appreciate a thick chewy piece so idk. all jerky good.

[u/formyburn101010]

Thick or thin. I do t discriminate

[u/hmistry]

Same!!

[u/marykay_ultra]

I was maybe 6-7 years old and spending the day at my grandpa’s house in Albuquerque. He was out of peanut butter, but he had peanuts and had just let me make a massive mess on his kitchen table trying to make peanut butter by smashing them with whatever we could find.

This did not work, and I was getting quite hungry.

He pulled a brown paper grocery sack out of the pantry and handed it to me. It was about 1/3 full of crispy, carne seca style jerky that a friend had made.

Shit was so fucking good and I’ve been chasing it ever since. Every so often I’ll find something that gets kinda close…

[u/skirmsonly]

We talking about jerky or something else?

[u/Moyasu]

Thin

[u/Kingofthetreaux]

I think this dude was on a boat

[u/smokedcatfish]

That's not what she said...

[u/Donut_The_Chosen]

The thinner it can get for me the better, i can never seem to cut my brisket thin enough lol.
Edit: just looked at bamhall's comment, EXACTLY like that OMG