Jerky Question
 

Dang if I forgot, but when cutting the meat for jerky, do you cut it with the grain or across it? Thanks.

Ron

RE: Jerky Question
 

across the grain

RE: Jerky Question
 

With the grain! You want it to be stringy and chewey.

RE: Jerky Question
 

It is traditionaly done with the grain.All of the commercial jerky available are cross grain (round here at least) b/c its easier on the teeth(assumption). cross grain cuts also allow the brine or rub to penetrate quicker.
Icut w/grain andplace strips in brine or rub for 3-5days in the fridge, alsothe meat holds its form better if cut w/grain. Whatever you prefer