Shawn Knowles is a self-described "old-school butcher" and owner of Old Town Market in Lewisville, Texas. He began working at the shop when his father first opened the market back in 1977.
Last year, Knowles was named the finalist from the Dallas/Fort Worth regional competition of the Texas Beef Council's Beef Loving Texans' search for the Best Butcher in Texas. He's fast, efficient, and knows his stuff.
Knowles takes pride in learning how to butcher "the old-fashioned way," and he sees a lot of meat come through his shop. Requests for cuts vary, but he sees a lot of people who want to make to their own beef jerky. (It's very paleo.) Here are his tips for buying the best jerky meat, plus his own recipe.
TALK TO A BUTCHER
Don't be intimidated by the butcher counter, Knowles says. "We cut a lot of different beef specifically for jerky and can answer many of your questions. Depending on what method you plan to use, we can cut the beef to an appropriate thickness to make sure it dries out appropriately."
RECOMMENDED CUT
Though many people have their own cut preferences for jerky, Knowles says he personally recommends the eye of round. "The muscle is quite lean and it holds up well during the drying out process," he says. "It's also easy to slice."
COOKING TIPS
Use tamari in your recipe, rather than soy. "I like it because it's suitable for those who have gluten allergies and sensitivities," he says.
BE PATIENT
Don't rush it, Knowles says. "The goal is to dry the beef out, not cook it. If you cook it faster, then you're not really making a true jerky. It will be worth the wait, trust me."
