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Had a customer at the shop yesterday insist I trim his ribeyes 'paper thin' for jerky
He wanted me to run a prime ribeye through the deli slicer at setting 1, and I told him no because that's a waste of meat. Has anyone else had to explain to people that not every cut belongs in a dehydrator?
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jamie_white3mo ago
My buddy tried that once with a filet mignon and his dog wouldn't even eat it.
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ray3633mo ago
Yeah the "my dog wouldn't eat it" thing... I've heard that before and honestly it's usually a sign the meat got cooked way too fast on too high heat. That's how you get that dry, tough outside and a raw cold inside. I've learned to always pat the steak dry first with paper towels, then give it a good sear in a hot pan but finish it low and slow in the oven. Even a cheaper cut can turn out decent that way... just takes some patience.
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