I realize once I start to slice it I'll get my answer , but here it goes anyway . I cured and dried a piece of bottom round roast and I'm wondering if you would slice it with the grain or against the grain . With the grain it seems like it would be stringy but against the grain I think maybe it would just crumble all apart . Like I said , I'm sure I'll get an answer when I start slicing but I probably won't start that until tonight . Thanks