what is the best way to cut meat for making jerky? with the grain or against the grain?

Answer 1

Typically with the grain - this will give you those long stringy pieces. If you want to make it easier to chew, cut cross grain. For something in between (duh), cut half-way between the two.

Cross-grain cuts will absorb marinade/spices more quickly, and will also dry faster. Cross-grain cuts will tend to lose moisture more readily in drying, but will also to some extent reabsorb atmospheric moisture more readily. If you are looking to use bits of jerky in a camping dish where you want to rehydrate, cross-cut is the best, though the meat really doesn't really rehydrate that well once dried because of changes in the structure of the meat.

Answer 2

Well if you have eaten Jerky (like I have many times) The grain of the meat always seems to be cut with the grain. It is easyer to bite off.

Answer 3

Beef Jerky
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode:Urban Preservation II: The Jerky

1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes

Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

Answer 4

in my experience, AGAINST the grain is always better, so the meat will be less chewy and will break apart much easier. Good Luck

Answer 5

AGAINST THE GRAIN AWAYS!