Jerkey slicing question...

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Original poster
Jul 27, 2010
Should meat for jerky be sliced with or across the grain? I've done venison and beef across the grain in the past (haven't made jerky in a long time), so it wouldn't be so chewy, but was that right?

Specifically, I'm looking to jerky a wild turkey breast today, and I'm wondering how to slice the strips.

Hello.  I think you have answered your own question.  Across the grain and it will tend to fall apart and with the grain it will have more texture, more "jerky like".  Rip a piece off and chew the heck out of it.  Depends on what you are looking for.  I like jerky to be rip it and chew it.  Isn't that what jerky is all about?  Just my opinion.  Keep Smokin!

Either way is fine. Difference being is that slicing across the grain makes it easier to take a bite from. In my opinion it chews the same no matter how it's sliced once it's in your mouth.

Been slicing beef for jerky this way  (post #19) since I've started making it..... works for me.
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