How To Slice Beef For Jerky

The slicing when making beef jerky is where you decide if you want a chewy dry cut or a softer one. Here you’ll learn the different ways of slicing meat so you can get the most out of your beef jerky!So, hopefully by this point you’ve decided on the type of meat to use when making your homemade beef jerky, now all you need to do is cut and slice it! If you haven’t picked up a steak yet, visit my page on The Best Beef jerky. Read: how to cut beef jerky So get your venison roast ready and let’s get going! Move in:

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???? Cut off fat
???? Cut with or anti-grain?
Dried beef slicer
Soothes
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Contents

???? Cut off fat

First, trim off the visible fat on your steak. This is the lean part of beef eyes that is grilled before slicing, using a sharp knife to cut off the fat. Fat makes beef jerky go bad faster, so it’s best to cut as much of it as you can right now to prevent your beef jerky from going bad.

???? Cut with or anti-grain?

You may have heard of the “grain” of meat; and depending on how you cut in relation to the grain will affect the texture of your jerky. The simplest explanation is:

Sliced WITH the grain = Chewy / Tough Jerky
Sliced AGAINST grain = Less chewy / Soft

Read more: How to Start a Herb Farm Business So what exactly is the “grain” of meat? Meat fiber refers to the direction in which muscle fibers run in a piece of meat. Okay, so how do you know which direction the muscle fibers run? You should be able to see lines of fibers running parallel to each other along a piece of meat. In the image below, the threads are running vertically from bottom to top.Cutting in the same direction of the grain is called “cut to the grain”. The top 3 slices of meat are sliced with a grain of about “. As mentioned earlier, slicing along the grain will result in a tougher/tougher cut of meat. When slicing meat perpendicular to the grain direction (in the direction of the black arrows), you will be slicing the meat WORLDWIDE. Again, as mentioned earlier; this will result in a softer/less chewy patty. AGAINST Slade meat. This is what a slice of meat will look like when it’s cut against the grain about ¼” thick. You can see that the muscle fibers are running in multiple directions. This makes the jerky more prone to tearing and less tough.This post may contain affiliate links, visit our privacy policy for more information

Dried beef slicer

Read more: how to prevent squirrels from chewing on lightsYou can also use a shredder when slicing beef jerky. I use the Westin Jerky Slicer to get evenly sized strips which are great for drying your jerky. Since the strips are exactly the same size, they dry evenly, which means there’s no need to pull multiple pieces out of the dehydrator and let the others continue to dry as they are a bit thicker. Sheet 1 ¼” and feed it through the machine. A few turns of the handle will get the meat through and it will slice with ease.

Soothes

Slice the meat by grain and tenderize it with a mallet (beat it to death with the pyramid pointed side). This will break the muscle fibers and make the jerky a little less chewy. (This will give you a chewy feel that isn’t as chewy as you would be when you’re slicing with the grain and isn’t as soft as if you’re slicing with the grain) This technique works very well when making the BEST Beef Jerky Recipe. I hope this has helped you decide how to cut your steak to make beef jerky. Let me know if you have any questions in the comments section below! Happy Jerky Making!!!Read more: How to reset word statistics

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