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Should meat for jerky be sliced with or across the grain? I've done venison and beef across the grain in the past (haven't made jerky in a long time), so it wouldn't be so chewy, but was that right?
Specifically, I'm looking to jerky a wild turkey breast today, and I'm wondering how to slice...
I posted this in the poultry section too, but thought it might get more views in General? Sorry if I did a bad thing:)
Anyway, here's my question:
Would I be crazy to try it (a wild turkey breast, filleted off the bone, skinless)? Would it inevitably be too dry? Any tricks to keep moist...
before I have to make an emergency post for guidance when I'm in full panic mode! Great info here.
I just completed my fourth smoke on new 24" Smoke Vault. I love this thing! Ribs, chicken thighs and pork tenderloins have been terrific so far.
Did my first brisket Sunday, and it turned out...