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

Ron

across the grain

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

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