Tenderizer Question

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I've used a flat weighted style tenderizer, but mainly it's to give jerky a more rustic look, or to even out some thicker slices. For tenderness, slicing against the grain will be a softer chew than slicing with the grain. A nice twist, and a better value pricewise is making jerky from pork loin.
And venison if you hunt or have the opportunity to do so.

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