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With grain Vs. across

post #1 of 16
Thread Starter 
My theory on cross cut jerky drying quicker has been confirmed in "On Food and Cooking" by Harold McGee.

I'd post quotes, but it's contained in many paragraphs of rather dry <no pun intended> reading.

I postulated that because the muscle fibers are cut latitudinally ,they lose moisture faster. Apparently QUITE fast.

Just a sidebar for you who cut yer jerky sideways ;{)
post #2 of 16
Thread Starter 
OK. Just saying it dries faster. I'm a with-grainer, as was usually done. consider this: The more moisture that evaps more slowly from meat leaves more flavor. Try a side by... I'm curious. I am gonna. Same meat, cure...etc.
post #3 of 16
Thread Starter 
<richtee bows> OK I'll bite. I COULD look it up, but I'm confessing my ignorance. Pray tell...
post #4 of 16
W/grain or w/out grain, you'll have jerky. My main issue is the "chew". Quick(ie cross cut) or long(w/grain). I like a long chew..........lasts longer in the tractor. PDT_Armataz_01_34.gif
post #5 of 16
Ya know Rich, as I've gotten older I'm more of a cross grain guy. I got to where pulling my teeth out wasn't fun anymore.
post #6 of 16
Everything I hear always suggest w/grain, so I always did it that way.
However, once I tried it against the grain I never went back....
It does seem to dry faster, but I think it seems easier to chew.
its funny you bring this up I, was just pondering this issue the other day.
post #7 of 16
I feel that Al has it right on the chew, I like across the grain. It still has a long enough chew for me. Like many things, it all comes down to what you like. Never noticed a difference in taste either way.
post #8 of 16
Don't forget the replication and randomization of your treatments. I recommend splitting the dehydrators into quarters and using each as a single replicated experimental unit, then subdividing the quarters into cells for treatments which should be randomized. You don't need a moisture meter, just use an analytical balance and have the before and after weight of each piece of meat. Wait, wait, wait, this is not a wheat yield experiment, and I am not at work.

Yep, carry on. But, if you decide to go through with it, I could set you up an easy analysis to see if the difference is statistically significanticon_rolleyes.gifPDT_Armataz_01_05.gif
post #9 of 16
You can make boiling an egg as difficult as you want, with measuring temps when adding the egg, the exact amount of time to boil without overcooking the yolk, etc. I say try cutting both ways and see which you like better. If neither, than cut it however is most fun to you! Rich, I'm looking forward to your experiment!
post #10 of 16
I need a dictionary sometimes when you write stuff rich. DUH........
post #11 of 16
OK thats it!! I make my jerky like I want it-and like I enjoy it-will leave the myth busters outta it.
post #12 of 16
Thread Starter 
Inquiring minds, Ken. Thanks for the edjumacation!
post #13 of 16
Grind iticon_mrgreen.gif.
post #14 of 16
Thread Starter 
GACK PDT_Armataz_01_32.gif
That's nuthin' but a waaay dry fatty.
post #15 of 16
I long cut mine thick and run it thru the tenderizer once prior to seasoning. I also like to cross cut some pretty thin and when it is dry, it is kind of like a chip.
post #16 of 16

across grain or with the grain

Gotta tell you, I have tried both ways. I prefer across the grain. When you cut it with the grain you will generally get a stringy dental floss after biting into it. Dental floss is cheaper to buy than the meat is.
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