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Jerky tips for more pro type results

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Steve H said:
Cut against the grain. 1/4". I do not go by temp. I go by when it is done. Take a piece. And bend it. If you see it just starting to break. You're done. It takes practice. Keep notes. The biggest key is to cut them all at the same thickness to avoid doing a lot of sorting.
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Yup. When doing EOR, I always go against grain. When doin' Salmon Jerky, I cut with the grain. Always try to slice same thickness.
 
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