I have been cutting the jerky into little squares prior to bagging. Several reasons for it starting with some of my customers dont have good enough teeth to take a bite off a solid hunk of the stuff. and it makes a uniform convenient way to package and helps a lot with weighing, portion control etc . Does anybody else bother with that step? If so what do you use to cut it with? I have tried sharp knives and poultry shears with so so results depending on how much crunch in the particular batch. Sorta leaning toward wire cutters..tin snips or grass clippers etc. Anybody have any thoughts on the least painful way to do it? Thanks.