Quick Answer
To slice meat for jerky, use a sharp boning knife to cut strips about 1/4 inch thick, cutting against the grain to ensure tenderness and even drying.
Choosing the Right Cut
When selecting meat for jerky, look for lean cuts with minimal fat, as excess fat can prevent the meat from drying evenly. Opt for cuts like top round, flank steak, or sirloin tip, which are naturally lean and suitable for jerky. These cuts also tend to be less expensive and easier to work with.
Preparing the Meat
Before slicing the meat, it’s essential to trim any excess fat and remove any connective tissue. Use a sharp boning knife to slice the meat into thin strips, about 1/4 inch thick. Cutting against the grain ensures that the jerky will be tender and easy to chew. To achieve this, locate the direction of the muscle fibers in the meat and slice perpendicular to them. This technique will also help to prevent the jerky from becoming chewy or tough.
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