How to Slice Beef for Jerky: Easy Steps for Perfect Homemade Snacks

Making your own beef jerky at home is a fun, rewarding process that lets you control the flavors and quality of your snack. But before you get to marinating and drying, there’s one crucial step you can’t skip: slicing the beef correctly. The way you cut your beef not only affects the texture and chewiness of your jerky, but also how well it absorbs flavors and dries out. In this guide, we’ll walk you through everything you need to know about slicing beef for jerky—so you’ll get delicious, consistent results every time.

Why Slicing Matters for Jerky

The way you slice your beef determines the final texture of your jerky. Cut it too thick, and it may not dry out evenly. Slice it too thin, and you risk ending up with brittle, over-dried pieces. The direction you cut—against or with the grain—also changes how chewy or tender your jerky will be. Mastering this step ensures every batch is just the way you like it.

Best Cuts of Beef for Jerky

Not all beef cuts are created equal when it comes to jerky. The best cuts are lean, as fat can go rancid and spoil your jerky faster. Here are some top choices:

• Eye of Round: Very lean, affordable, and easy to slice.
• Top Round: Slightly more marbled than eye of round, but still a great option.
• Bottom Round: Lean and flavorful.
• Sirloin Tip: A bit pricier, but very tender and lean.
• Flank Steak: Has more flavor but can be tougher; slice carefully.

Avoid cuts with lots of fat or connective tissue, like brisket or ribeye. Trim off any visible fat before slicing to keep your jerky lasting longer.

Preparing the Beef for Slicing

1. Trim the Fat: Use a sharp knife to cut away as much fat as possible from your beef. Fat doesn’t dry well and can make jerky spoil quickly.
2. Partially Freeze the Meat: Place your beef in the freezer for 1-2 hours until it’s firm but not frozen solid. This makes it much easier to slice thin, even strips.

How Thick Should You Slice Beef for Jerky?

The ideal thickness for jerky slices is about 1/8 to 1/4 inch. This thickness allows the meat to dry out properly without becoming too tough or brittle. Thicker slices take longer to dry and can end up chewy in a bad way; thinner slices may dry too quickly and become crisp instead of chewy.

Slicing With or Against the Grain

This is one of the most important choices when making jerky:

• Against the Grain: Slicing perpendicular to the muscle fibers creates a more tender jerky that’s easier to bite and chew.
• With the Grain: Slicing parallel to the muscle fibers gives you chewier, more traditional jerky strips that hold together well.

If you’re not sure which way the grain runs, look for lines or striations in the meat—they show the direction of the muscle fibers. For most people, slicing against the grain is preferred for a softer bite, but try both ways to see what you like best!

Step-by-Step Guide: How to Slice Beef for Jerky

1. Trim Fat: Remove any visible fat from your chosen cut of beef.
2. Chill the Meat: Place beef in the freezer for 1-2 hours so it firms up.
3. Set Up Your Workspace: Use a large cutting board and a sharp chef’s knife or slicing knife.
4. Identify the Grain: Look at the direction of muscle fibers in your meat.
5. Slice Evenly: Cut strips about 1/8 to 1/4 inch thick, either with or against the grain based on your preferred texture.
6. Keep Strips Uniform: Try to keep all slices roughly the same thickness so they dry at the same rate.
7. Optional – Use a Meat Slicer: For perfectly even slices, consider using a meat slicer set to your desired thickness.

Troubleshooting Common Slicing Issues

• Slices too thick? They may not dry out completely—cut them thinner next time.
• Slices too thin? They might turn out crunchy—try going a bit thicker for a chewier texture.
• Slices uneven? Use a ruler or guide, or invest in a meat slicer for uniformity.
• Slices hard to chew? Try cutting against the grain for a more tender bite.

Extra Tips for Better Jerky Slicing

• Keep Your Knife Sharp: A dull knife tears meat instead of slicing cleanly. Sharpen before starting!
• Slightly Frozen Meat Slices Best: Don’t skip chilling—it makes a big difference in getting even slices.
• Batch Prep: Slice all your meat before marinating so everything absorbs flavor evenly.
• Marinate Thoroughly: Thin slices soak up marinade faster, giving you better flavor in less time.
• Practice Makes Perfect: The more you slice, the better you’ll get at judging thickness and grain direction.

FAQs About Slicing Beef for Jerky

Can I use other meats besides beef?

Absolutely! Venison, turkey, chicken, and pork can all be made into jerky with similar slicing techniques. Just remember that lean cuts work best for all meats.

Do I need special equipment?

No special tools are required—a sharp knife works fine. However, a meat slicer can help if you want perfectly uniform slices every time.

How do I store sliced beef before marinating?

If you’re not marinating right away, keep sliced beef covered in the refrigerator for up to a day. For longer storage, freeze it until ready to use.

How long should my jerky strips be?

This depends on your preference, but strips around 4-6 inches long are easy to handle and dry evenly.

What if I cut my slices unevenly?

If some pieces are thicker than others, check them frequently during drying—remove thin pieces early so they don’t over-dry while thicker ones finish drying out.

Final Thoughts

Slicing beef for jerky doesn’t have to be intimidating. With a sharp knife, a little patience, and attention to detail, you’ll soon be making delicious homemade jerky that rivals anything from the store. Remember: choose lean cuts, chill your meat before slicing, aim for uniform thickness, and decide whether you want a chewy or tender result by cutting with or against the grain. Happy jerky making!