With grain Vs. across

Discussion in 'Making Jerky' started by richtee, Feb 5, 2008.

  1. richtee

    richtee Smoking Guru OTBS Member

    My theory on cross cut jerky drying quicker has been confirmed in "On Food and Cooking" by Harold McGee.

    I'd post quotes, but it's contained in many paragraphs of rather dry <no pun intended> reading.

    I postulated that because the muscle fibers are cut latitudinally ,they lose moisture faster. Apparently QUITE fast.

    Just a sidebar for you who cut yer jerky sideways ;{)
     
  2. richtee

    richtee Smoking Guru OTBS Member

    OK. Just saying it dries faster. I'm a with-grainer, as was usually done. consider this: The more moisture that evaps more slowly from meat leaves more flavor. Try a side by... I'm curious. I am gonna. Same meat, cure...etc.
     
  3. richtee

    richtee Smoking Guru OTBS Member

    <richtee bows> OK I'll bite. I COULD look it up, but I'm confessing my ignorance. Pray tell...
     
  4. bigal

    bigal Smoking Fanatic OTBS Member

    W/grain or w/out grain, you'll have jerky. My main issue is the "chew". Quick(ie cross cut) or long(w/grain). I like a long chew..........lasts longer in the tractor. [​IMG]
     
  5. navionjim

    navionjim Smoking Fanatic OTBS Member

    Ya know Rich, as I've gotten older I'm more of a cross grain guy. I got to where pulling my teeth out wasn't fun anymore.
    Jimbo
     
  6. fireguy

    fireguy Smoking Fanatic

    Everything I hear always suggest w/grain, so I always did it that way.
    However, once I tried it against the grain I never went back....
    It does seem to dry faster, but I think it seems easier to chew.
    its funny you bring this up I, was just pondering this issue the other day.
     
  7. fritz

    fritz Meat Mopper

    I feel that Al has it right on the chew, I like across the grain. It still has a long enough chew for me. Like many things, it all comes down to what you like. Never noticed a difference in taste either way.
     
  8. packplantpath

    packplantpath Smoking Fanatic

    Don't forget the replication and randomization of your treatments. I recommend splitting the dehydrators into quarters and using each as a single replicated experimental unit, then subdividing the quarters into cells for treatments which should be randomized. You don't need a moisture meter, just use an analytical balance and have the before and after weight of each piece of meat. Wait, wait, wait, this is not a wheat yield experiment, and I am not at work.


    Yep, carry on. But, if you decide to go through with it, I could set you up an easy analysis to see if the difference is statistically significant[​IMG][​IMG]
     
  9. jaynik

    jaynik Smoking Fanatic

    You can make boiling an egg as difficult as you want, with measuring temps when adding the egg, the exact amount of time to boil without overcooking the yolk, etc. I say try cutting both ways and see which you like better. If neither, than cut it however is most fun to you! Rich, I'm looking forward to your experiment!
     
  10. white cloud

    white cloud Master of the Pit OTBS Member

    I need a dictionary sometimes when you write stuff rich. DUH........
     
  11. desertlites

    desertlites Master of the Pit OTBS Member

    OK thats it!! I make my jerky like I want it-and like I enjoy it-will leave the myth busters outta it.
     
  12. richtee

    richtee Smoking Guru OTBS Member

    Inquiring minds, Ken. Thanks for the edjumacation!
     
  13. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Grind it[​IMG].
     
  14. richtee

    richtee Smoking Guru OTBS Member

    GACK [​IMG]
    That's nuthin' but a waaay dry fatty.
     
  15. goat

    goat Smoking Fanatic OTBS Member

    I long cut mine thick and run it thru the tenderizer once prior to seasoning. I also like to cross cut some pretty thin and when it is dry, it is kind of like a chip.
     
  16. tsulcoski

    tsulcoski Smoke Blower

    Gotta tell you, I have tried both ways. I prefer across the grain. When you cut it with the grain you will generally get a stringy dental floss after biting into it. Dental floss is cheaper to buy than the meat is.
     

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