In article >,
jay > wrote:

> I like the seasoning, but I don't see the grain cut being an issue. Will
> try a mix *cut* on the next batch.
>
> Across the grain is what we usually do.

So you have done this before across the grain and succeeded? I admit
I've never tried it that way. I have always done jerky with the grain
and hung it on fishing line strung across the garage. I've never read
anything on jerky making that suggested across the grain as a viable
option. But I'm willing to be enlightened.

> Cutting with the grain will give you more *chew*?

It certainly does. I've never eaten it any other way including jerky
that I've bought. Again, I'm willing to be enlightened.

leo

--
<http://web0.greatbasin.net/~leo/>