With grain Vs. across

[richtee]

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 ;{)

 

[richtee]

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.

 

[richtee]

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

 

[bigal]

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.

 

[navionjim]

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

 

[fireguy]

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.

 

[fritz]

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.

 

[packplantpath]

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

 

[jaynik]

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!

 

[white cloud]

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

 

[desertlites]

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

 

[richtee]

Inquiring minds, Ken. Thanks for the edjumacation!

 

[mulepackin]

Grind it

.

 

[richtee]

GACK

That's nuthin' but a waaay dry fatty.

 

[goat]

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.

 

[tsulcoski]

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.