What is the best lean to fat ratio to use for restructured beef jerky
Our official recommendation is “lean beef”. I would suggest this to be around 90/10. You could definitely go leaner if you wanted, or even towards 80/20, but I wouldn’t go fattier than 80/20. I would personally stick to around 90/10 or so.
You can read our full recipe and guide on restructured jerky here:
Would it work to grind venison without fat to make the restructured jerky or would that be too lean?
Jonathon will do thank you.