Jerky Question
#4
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
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