Jerky: Going against the grain

[Rhyno]

Just about to attempt my first batch of elk jerky. Read up on various marinades and such. Every recipe is very specific about cutting the strips with the grain.....So I semi defrosted a roast and proceeded to cut it against the grain!...:icon_frow...dummie move!!..... Anyone know what I can expect? My guess is the texture will be off and it might not hold together as it dries.....hmmm.. Luckily its a small batch

[madrona sh]

Rebel jerky. mmmmmmmmm

[mark]

Just about to attempt my first batch of elk jerky. Read up on various marinades and such. Every recipe is very specific about cutting the strips with the grain.....So I semi defrosted a roast and proceeded to cut it against the grain!...:icon_frow...dummie move!!..... Anyone know what I can expect? My guess is the texture will be off and it might not hold together as it dries.....hmmm.. Luckily its a small batch


I always do it this way, it works fine!

[blackwater moose]

using elk, how can you go wrong? any way you look at ...... yum-yum

[kenadiens]

Going across the grain just means when you bite a piece in comes off nice where as when you cut with the grain when you bite a piece you tear the piece off. Simply a matter of preference.

[Ddog]

i do it whatever way when the roast hits the table, makes little difference, it might be no good though so you can send it to me to make sure its alright. :)

[The Dawg]

Ya I wouldnt be too worried about it.

[Crimson Viking]

Like was said before , cutting with the grain gives the jerky the classic stringy chewy texture. Across the grain only means u wont get that nice long chew. Other than that , your still living in flavor country. Enjoy

[buck nash]

I also do it cross grain. I like it better that way. Only problem is if you really dry it out too much, it can go a bit crumbly or even powdery. I like my jerky to be a bit easier chewin then most so i do it this way and leave it a bit more moist then most would.

[Glenny]

If it gets too crumbly you might want to rehydrate it a little with a spray bottle.

[Backcountry archer]

I do both traditional whole muscle meat and ground meat jerky. I have used dozens of recipes and I love both methods, but for simplicity and easier chew I like the ground meat method.

I bought one of those jerky guns made by Nesco and American harvest. You can get 5 different flavour packets that will do 1 pound each.
As with whole muscle meat, you must have extra lean burger to use or any fat will go rancid.

[tomahawk]

Don't care for it when its cut against the grain, find it to crumbly regardless of how ell done it is. prefer cutting with the grain about 3/16 thick, teryaki brine and smoked till it is chewy but not crisp.