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/>

"jay" > wrote in message
...
> On Fri, 17 Nov 2006 20:08:53 -0800, Leonard Blaisdell wrote:
>
>> 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.
>
>
> I googled for a number of venison jerky recipes. Most didn't specify
> grain
> direction and some specified across grain. I saw more that specified with
> grain however. I have never purchased commercially prepared venison
> jerky...not legal in TX unless maybe farm raised.


Why is that...Jay ? Is there some form of 'Worm' in the caught varieties
?...

--
Bigbazza (Barry)..(The Boy from Oz)