Reply to "Tough jerky. Cross cut or not is that the answer?"

jay1924Member

On the cuts you mention, between the muscle segments there will be white gristle lines that should be removed. You'll see them if you pull apart the sections of meat on your cutting board. This is tedious but necessary if you want really tender jerky. Or at least, cut across those lines of gristle so they don't end up as long stringy pieces in your jerky.

5/11/179:35 PM

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