Beef jerky cut with grain or against

Cut with the grain when you want tougher and chewy jerky. If you cant really tell look at the lighter veins of fat that are embedded in the meat.

If you cant really tell look at the lighter veins of fat that are embedded in the meat.

Beef jerky cut with grain or against. The Ultimate Beef Jerky Cut With or Against the Grain. Whether you cut against or with the meats grain when slicing will determine how tender or chewy your jerky ends up. What Does Cutting Against the Grain Mean.

When you look at a cut of meat you will see meat fibers running across in one direction. If you are using relatively tender meat then cutting across the grain will result in a batch of jerky crumbs. Cutting with the grain will be good.

If you are using very tough meat then cutting with the grain will be absolutely impossible to chew. I often make jerky out of brisket which is very tough. Slicing meat with or against the grain is the step where you can choose your jerkys texture and tenderness.

Cut with the grain when you want tougher and chewy jerky. Since you wont cut the meat fibers in this way you have to bite and chew the fibers when you eat them. As a result the jerky will be harder to chew.

Beef Should beef jerky be cut with or across the grain. Recipes seem to be split down the middle of whether or not meat to make jerky should be cut with the grain or across it. What is the difference in the final product when cutting with vs across the grain.

For me it very much depends on what meat I am making jerky out of. With the grain is much more. Again as mentioned earlier.

This will produce a softer less chewy piece of jerky. Below is an example of slicing AGAINST the grain. This is what a slice of meat looks like when it is cut against the grain at about ¼ thick.

You can see that the muscle fibers are running in several directions. Always cut your jerky strips with the grain. If youre not sure which way the grain lays cut a thin slice of the meat from the piece youve chosen for jerky.

Grasp opposite ends of the meat slice and attempt to pull it apart. If it separates easily your likely cutting across the grain. If you cut the jerky against the grain 90 degrees or perpendicular to the direction of the grain the jerky will be more tender and easier to pull apart with your teeth.

This is because its easier to pull the muscle fibers apart against the grain than it is with the grain. Some people prefer their jerky a little chewy. As well if you dont cut it right youll end up with very tough jerky.

Slice against the grain to keep it tender and tooth-friendly. Done right beef jerky made from flank steak is excellent. Sirloin all Including Top And Bottom No matter which part of the sirloin primal you pick including the tip youve got the makings of fantastic beef jerky.

Theres some inner marbling. When sliced against the grain the jerky will have a more tender bite. This meat is also very lean which makes it ideal for making jerky.

It holds marinades well too which is very important to be able to create flavorful jerky. The round or more specifically the eye round is the cut of beef that most commercial jerky companies use to make their jerky. Basically cut the meat so that the length of the grain in each cut is short.

If the grain on your slice is the length not width of the slice then you have cut the meat with the grain. Why it is important to slice meat against the grain. Slicing meat against the grain is important because it.

Cutting the meat with or against the grain for beef jerky. Thread in DryingDehydrating Thread starter Started by jayhawk66 Start date Sep 25 2015. Sep 25 2015 1 jayhawk66 Newbie.

1 10 Joined Sep 25 2015. I have read several recipes online today that use a Top or Bottom Round Roast. Some say cut with the grain and others say across the grain.

Any opinions on this. I used a flank last. Ive always cut against the grain for more tender jerky.

Does anyone typically go with the grain and how does the finished product turn out. Im debating trying with grain next time I make jerky. Log in or sign up to leave a comment log in sign up.

1 point 6 minutes ago. Beef jerky cut with the grain Imagine biting into it. Your teeth will be cutting against the direction of the grain.

The fibres will be more difficult to bite through and the jerky will be harder to chew. How you cut your beef will have a definite effect on your jerky and how it turns out. You might have heard the term cutting with the grain or cutting against the grain The grain is in reference to the muscle fibers in the meat.

If you cut with the grain your jerky will be tougher and chewier. If you want to jerk a round steak you need to go with the grain because it was cut against the grain when it was steaked. If you have a roast you can choose.

My strong preferrence is against the grain. It produces a jerky that easily snaps off in your teeth and almost melts in your mouth. I personally hate chewy with-the-grain jerky.

Easier to cut with the grain and will be chewy-er. Against the grain is a pia to cut by hand but easier to chew. 12282020 101505 PM EDT Damn yall making me hungry.

12282020 101710 PM EDT Top round. Although I usually use lean ground beef. My jerky doesnt last longer than a week so its not around long enough for it to go rancid.

My recipe for Smoked Beef Jerky. Slicing with the Grain or AgainstIngredients5 Pounds of Beef Eye of the Round1 Cup Soy Sauce1 Cup Wo. Against the grain will produce a softer jerky that can tend to fall apart depending on the cut of meat used.

With the grain or against the grain. Its up to you If you choose to slice with the grain using a meat mallet to break up and tenderize the meat a bit can help with the chew while still maintaining a. Whether you cut with or against the grain determines whether your jerky will be soft or hard.

If you cant really tell look at the lighter veins of fat that are embedded in the meat. These veins of fat typically develop in the same direction as the grain. You cannot use the pieces of fat on the exterior of the cut.

Beef eye of round bottom round and top round are the best meat for beef jerky. Choosing a cut that has very little fat is important fat will spoil faster and shorten the shelf life of your jerky. Below is a list of cuts of meat that work very well for making beef jerky.

You can also make beef jerky out of lean ground meat.