Slicing Meat for Beef Jerky 

Wow this is such a great video. We are making jerky for the dogs 🐶 and want it to be chewy! Now I know!

Thank you. I'm surprised that it took me several videos to find someone who covered this well but it did. I appreciate you explaining it well, not using any special equipment, and explaining the difference in cutting with or against the grain instead of just claiming one is "the right way"

Thanks for the info!!! 👍🏻

thank you! This is my first time making jerky and I didn't know which way to cut the roast. Your explanation was just what I needed!

Thank you I realized I messed up last year trying to do it right this year thank you

Perfect way to explain it. Thanks !!! Always made my jerky with ground meat. Now I’m trying strip. This was excellent information 🎉

Thank you for your video... just what I was looking for.

Great video, thanks for helping me get started on my jerkey journey

I use juiced fresh horseradish . I use a Meat & Vegetable Vacuum Tumbler Marinator to marinate meat

I like to slice the jerky at a 45°. Gives a nice combo of chewy but also pulling apart

Just got a dehydrator and have an eye of round sitting in the fridge, thanks for explaining the grain of the meat in perfect detail, plus that 1 hour freezer trick will probably be a lifesaver, I'm not the most accurate with a knife! Also you were one of the few videos that explained a lot more of process, while still keeping the video short and sweet. Excellent content!

Great video and your name as well :) Against the grain I’ve done and it is a bit tender still chewy,I will try the other way to see how bad and chewy will be. Thanks.

Good explanation 👍

Oh man, I cut mine against the grain but also too thick lol. It turned out to be a well done steak type of texture.

Do you keep those "vein" looking things in or should I cut those out?

Can you slice and pound out to make it even thinner? I like it very thin..

How long to soak 10 lbs of jerky

I like to cut against the grain myself, I find it too chewy otherwise.

Is that the same for sirloin?

Less talk more cutting