Quick Answer
To cut jerky against the grain, use a sharp knife to slice the meat into thin strips, typically 1/4 inch thick, and at an angle of about 30 degrees to the muscle fibers.
Choosing the Right Cutting Angle
When cutting jerky against the grain, it’s essential to select the correct cutting angle. A 30-degree angle is ideal, as it allows the meat to dry evenly and prevents it from becoming too chewy. Cutting too close to the grain can result in tough, rubbery jerky, while cutting too far away can lead to a loss of flavor and moisture.
Knife Selection and Maintenance
Using a dull knife can be disastrous when cutting jerky against the grain. A sharp knife is crucial for making clean cuts and preventing the meat from tearing. Choose a high-carbon steel knife with a sharp edge, and maintain it by regularly sharpening and honing the blade. A good rule of thumb is to sharpen your knife every 5-10 uses, or whenever you notice a decrease in cutting performance.
Cutting Techniques and Strip Thickness
When cutting jerky, aim for strips that are 1/4 inch thick and 2-3 inches long. This size will allow the meat to dry evenly and prevent it from becoming too brittle. To cut, place the meat on a stable surface and position the knife at the desired angle. Hold the knife firmly and apply gentle pressure, using a smooth, even motion to slice through the meat. Cut in the direction of the grain to ensure a clean, even cut.
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