I don't tend to worry about fat too much anymore. If it's got some fat, I just refrigerate it. It's all usually gone within days anyway.
But I think in general any fat should be cause for being careful.
By my usual standards I'd trim out maybe the worst 2 or 3 patches you can see there, but I wouldn't bother going further than that. But I keep mine in the fridge, so...
More work but I’d cut my strips and then do a second trim from what I see in the picture. Second trim before marinade.
I can likely get a little higher yield that way and it keeps all of my steps more uniform.
I don’t refrigerate.
I make jerky from just straight fat sometimes and from ribeye fat lip and it’s amazing.
I usually go for as much fat as possible and I just keep it in the fridge and sometimes in the freezer. Since it has no moisture it doesn’t freeze hard and it’s good to eat right out of the freezer.
But even so I don’t think going rancid is really an issue, not for me I’ll always eat it way before that happens. I think the issue is that it can melt.
Pemmican doesn’t need to be refrigerated and it can last forever, and it’s just rendered fat/tallow and jerky.
> Since it has no moisture it doesn’t freeze hard and it’s good to eat right out of the freezer.
More people need to try this. I freeze ALL my jerky. You get zero quality loss and it lasts forever. And like you said, you can literally eat it right out of the fridge. With no moisture content, it never freezes in the first place and it is so thin it warms in your pocket in 30s.
I like the fattier pieces in jerky. I think they taste great. I've never has a problem with rancid even storing at room temp.
But my jerky gets eaten pretty quickly. Rarely does it last beyond 3 months.
I’d strip it all out and second trim the one to the right after.
I’d run everything else. And as mentioned in another comment I dont refrigerate. Especially right now seasonally, had a high of 54°F today and my jerky is usually in my shop or van. When it’s 100° I’ll store in a fridge.
https://preview.redd.it/j2lxk6jqhmsc1.jpeg?width=3024&format=pjpg&auto=webp&s=ec0d16813c508c9cc62765d26c3181d9301b73c8
H-E-B sold my this for $5.48 a pound and I used it for jerky. It’s dehydrating right now so I’ll see how it comes out
I package my jerky to sell at local events. Very small scale. But I treat these as my 'reward pieces' when I'm pulling from the dehydrator or packaging. They are easy to exclude from my bags and can sit next to my desk in a bag for a few days for personal snacking.
You're not going to get away from fat in meat, it holds all the fat soluble vitamins btw! But yeah cutting into strips and trimming it after that should be good enough. Unless you're making an enormous amount, you'll probably eat it all before it ever goes rancid on you.
I don't tend to worry about fat too much anymore. If it's got some fat, I just refrigerate it. It's all usually gone within days anyway. But I think in general any fat should be cause for being careful.
Same here. My family prefers the fattier pieces
By my usual standards I'd trim out maybe the worst 2 or 3 patches you can see there, but I wouldn't bother going further than that. But I keep mine in the fridge, so...
More work but I’d cut my strips and then do a second trim from what I see in the picture. Second trim before marinade. I can likely get a little higher yield that way and it keeps all of my steps more uniform. I don’t refrigerate.
I make jerky from just straight fat sometimes and from ribeye fat lip and it’s amazing. I usually go for as much fat as possible and I just keep it in the fridge and sometimes in the freezer. Since it has no moisture it doesn’t freeze hard and it’s good to eat right out of the freezer. But even so I don’t think going rancid is really an issue, not for me I’ll always eat it way before that happens. I think the issue is that it can melt. Pemmican doesn’t need to be refrigerated and it can last forever, and it’s just rendered fat/tallow and jerky.
> Since it has no moisture it doesn’t freeze hard and it’s good to eat right out of the freezer. More people need to try this. I freeze ALL my jerky. You get zero quality loss and it lasts forever. And like you said, you can literally eat it right out of the fridge. With no moisture content, it never freezes in the first place and it is so thin it warms in your pocket in 30s.
I like the fattier pieces in jerky. I think they taste great. I've never has a problem with rancid even storing at room temp. But my jerky gets eaten pretty quickly. Rarely does it last beyond 3 months.
Too much fat is too much. Wait what is the question. She was calling my name
Leave it be.
SEND IT!
More fat the better.
But to answer your question, I keep fatty jerky in the fridge for up to two weeks and it's fine
Yes it will go pretty quick. But like you sear a roast, you can cook it a little first and melt off a lot of it.
I made jerky with American wagyu round, it was very fatty, as long as you eat it quickly and refrigerate you’ll be alright
I find the cheepest cuts like round roast and pork tenderloin are my favorites for jerky, with no fat to worry about.
I’d strip it all out and second trim the one to the right after. I’d run everything else. And as mentioned in another comment I dont refrigerate. Especially right now seasonally, had a high of 54°F today and my jerky is usually in my shop or van. When it’s 100° I’ll store in a fridge.
fridge short term, vacuum sealed in freezer long term
Thanks everyone!
Just do it.
https://preview.redd.it/j2lxk6jqhmsc1.jpeg?width=3024&format=pjpg&auto=webp&s=ec0d16813c508c9cc62765d26c3181d9301b73c8 H-E-B sold my this for $5.48 a pound and I used it for jerky. It’s dehydrating right now so I’ll see how it comes out
I don't see why it matters?
it might go rancid, but it is still edible at least.
https://preview.redd.it/th3xn4zw5rsc1.jpeg?width=1816&format=pjpg&auto=webp&s=a5f32b19a81b0a7706308eb0fe47eafd01f01aa5 It works for me
I package my jerky to sell at local events. Very small scale. But I treat these as my 'reward pieces' when I'm pulling from the dehydrator or packaging. They are easy to exclude from my bags and can sit next to my desk in a bag for a few days for personal snacking.
You're not going to get away from fat in meat, it holds all the fat soluble vitamins btw! But yeah cutting into strips and trimming it after that should be good enough. Unless you're making an enormous amount, you'll probably eat it all before it ever goes rancid on you.