Quick Answer
The best cuts of meat for wild game jerky are typically those with good marbling, as they dry and cure more evenly. Cuts from the back and ribs of deer, elk, and antelope are ideal, while beef cuts such as flank steak and skirt steak are also suitable.
Choosing the Right Cuts
When selecting cuts for wild game jerky, look for areas with good marbling, such as the backstraps of deer and elk, or the rib meat of antelope. These cuts tend to dry and cure more evenly, resulting in a tender and flavorful final product. Avoid cuts with a high percentage of connective tissue, such as shanks or tougher steaks, as they will be difficult to dry and may become tough.
Preparing the Cuts
Before making jerky, it’s essential to trim and slice the cuts to the correct thickness. Aim for slices that are about 1/4 inch thick, as this will allow for even drying and prevent the jerky from becoming too chewy. Use a sharp knife to make smooth, even cuts, and trim any excess fat or connective tissue.
Seasoning and Curing
To add flavor and help preserve the jerky, use a combination of salt, sugar, and spices. Mix together a cure of 1 cup kosher salt, 1/2 cup brown sugar, and 1 tablespoon black pepper, and rub it evenly onto the sliced meat. Let the meat sit for 30 minutes to an hour to allow the cure to penetrate, then rinse it under cold water and dry it thoroughly before drying.
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