Okay,
About to do a batch of Jerky in the Smokette. Looks like everyone goes with Qdogg's method. So, I'll stick with that once I receive my cure.

I have a nice flank steak, and the $64,000 question:

Cut With or Against The Grain?

Any thoughts would be appreciated.

C'Nooga

$64K answer: Against the grain...this will allow for an easy "bite" when it's time to be eaten. If you go w/the grain, it will be a long piece to bite into. I use flank steak for my jerky and use HiMountains cutting board to start the cuts. It gives the consistant thickness every time. Hope this helps.

Here is a web page from our old friend Kevin Taylor,that may be of interest to some of the new jerky folks. Stogie's Jerky Page

I prefer with the grain.

As Tom would say Smokin' would say, try some both ways and see which you prefer.

[qb]As Tom would say Smokin' would say, try some both ways and see which you prefer. [/qb]

Funny Dennis!

So now is it, Dennis would say Tom would say Smokin'...

This may sound like an old Richard Petty commercial for Redman Chewing Tobacco - but I like my jerky to last a while - "just a pinch between your cheek and gum" as king Richard used to say.

If you are going to eat the jerky like candy then go against the grain. It will fall apart when you bite it.

If you are wanting something to chew on and enjoy the flavor longer cut with the grain. Your jerky will last longer.

That's my $0.02

I always try and do some both ways as well.

I feed it to chompers anywhere from 9 yrs to 73 years old, and the way it is cut can make the diffence whether or not the owner of those chompers enjoys my jerky.

Okay, that helped me decide.

A 45 degree cut will make both worlds happy.

Thanks,
C'Nooga

I'm with Wheelz on this one. I like to savor the jerky, and have some "chew" to it, so I always go with the grain.

Just another man's opinion....."Whatever floats yer boat"