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 the strips.
Thanks!
Specifically, I'm looking to jerky a wild turkey breast today, and I'm wondering how to slice the strips.
Thanks!