Slicing meat when making making beef jerky is where you get to decide whether you want a chewy jerky or a more tender jerky. Here you will learn the different ways of slicing meat so you can get the best feel and taste out of your beef jerky!
So hopefully at this point you have decided what type of meat to use when making your homemade beef jerky, now you just need to trim and slice it! If you haven't picked a cut of beef yet, visit my page on Best Cuts of Beef for Jerky.
These instructions are the same if you are slicing venison for venison jerky as well. So get the deer roast ready and let's get started!
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🎥 Video - Slicing meat
🥩 Trim the fat
First, trim any visible fat from your cut of meat. Here is a lean Beef Eye of Round Roast before trimmed.
Use a sharp knife to cut away any fat. Fat makes beef jerky spoil faster, so it is best to trim as much as you can now to prevent your jerky from going bad.
🔪 Cut with or against the grain?
You have probably heard about the "grain" of meat; and depending on how you cut in regards to the grain will affect the texture of your jerky. The simplest explanation is:
- Slicing WITH the grain = Chewy / Tough Jerky
- Slicing AGAINST the grain = Less Chewy / Soft Jerky
So what exactly is the "grain" of meat? The grain of meat refers to the direction the muscle fibers run within a piece of meat. Okay, so how do you know what direction the muscle fibers run?
You will be able to see the lines of fibers that run parallel to each other along a cut of meat. In the picture below, the fibers are running vertically from bottom to top.
Slicing in the SAME direction of the fibers is called "slicing WITH the grain". The 3 slices of meat seen above were sliced WITH the grain at about a ¼" thick. As mentioned earlier, slicing with the grain will produce a more chewy / tougher piece of jerky.
In the picture below you will see the blue arrows again showing the direction of the grain of the meat. When slicing the meat perpendicular to the direction of the grain (in the direction of the black arrows), you will be slicing AGAINST the grain. Again, as mentioned earlier; this will produce a softer / less chewy piece of jerky.
Below is an example of slicing AGAINST the grain.
This is what a slice of meat looks like when it is cut against the grain at about ¼" thick. You can see that the muscle fibers are running in several directions. This makes the jerky easier to tear apart and less tough.
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Jerky slicer
You can also use a jerky slicer when cutting up beef jerky meat. I use a Westin Jerky Slicer to get even sized strips which is fantastic when drying your jerky. Since the strips are the exact same size, they dry evenly.
This means no more pulling several pieces of jerky off the dehydrator and leaving other pieces on to keep drying because they are a little thicker.
To use the Westin Slicer, cut the roast in 1 ¼" slabs and feed it through the machine. A couple turns of the handle feeds the piece of meat through and it slices it with ease.
Just feed the slabs through the slicer either with the grain or against the grain to achieve your favorite chew!
Tenderizing
Slice the meat WITH the grain and tenderize with a meat mallet (beat the hell out of it with the pyramid pointed side). This will break up the muscle fibers and make the jerky a little less chewy. (This will give you a chew not as tough as if you sliced only with the grain and not as soft as slicing only against the grain)
This technique works great when making The BEST Beef Jerky Recipe.
I hope this has helped you decide how to slice your beef for making beef jerky. Let me know if you have any questions in the comment section below! Happy Jerky Making!!!
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Hi Will / All,
I'm with Brandy on the appeal of chewing jerky for "30 minutes". As a young man from backwoods northern Michigan that's the kind of jerky I remember and enjoy. Just nothing like chewing on that meat and savoring the flavor for 5-10 minutes or so, it's just damn relaxing somehow and thought provoking
We normally made our own brine concoctions with a molasses and brown sugar base then spices and beer or whatever else your taste buds might desire. It's all trial & error a "Dr. Frankenstein" method to the brine but I could never get it chewy and leathery like, like I used to purchase in the stores back in the 70s.
I am now in California using a pellet grill I just made my first batch on the pellet grill over the holiday weekend, it turned out some amazing jerky, better jerky than my Mastercraft smoker has, which can be a bit of a hassle operating.
The pellet grill jerky was pretty chewy, but not the shoe leather chewy stuff. After reading your article & advice I am going for the (flank steak) next time and a "with the grain" cut, I am pretty sure I always cut with the grain anyway, but now, I will be sure to each time!!! I have seen similar advice here on the web but your article is very well done... Will. I am looking forward to reading more from you! Thanks...Will
Happy Smoking
-Ron
Thanks for checking out the site Ron! Good luck with that flank with the grain. your teeth must be better than mine! lol
Thank you for your informative articles!
I'm a HUGE jerky fanatic, but I'm getting tired of spending about $175/monthly
on it. I used to make beef jerky back in the day with a dehydrator, but it was just too tender. I recently bought another dehydrator and am ready to try it again here in a couple of days.
So, I'm trying to get the toughest, leathery-like beef jerky possible, you know the kind you have to gnaw on for 30 minutes before you can finally swallow it, lol.
My question is, I understand cutting with the grain of meat, but I'm having a hard time figuring out exactly what cut of meat to use?
Any additional info would be greatly appreciated!!
Thank you so much!
Haha. Brandy, I have had this website a long time and have had thousands of comments and you are the first that has asked how to make such a tough jerky. The question is usually the opposite! I never advise people to use a certain type of meat sliced with the grain because it's borderline inedible. However, that sounds like that's what you want. So, try buying a flank steak and slicing with the grain. Start with just one steak to see if that is really how tough you want it. That should accomplish your chewing for 30 minutes request. Make sure to come back and let me know how it turned out!
I have been smoking jerky for 5 months now. I love your website and all the information you have posted. Recently started selling jerky to coworkers. Just bought a meat slicer today and 28lbs of eye of round from Sams Club. Thank you SOOOO much for all of the info and recipes you have provided. Your recipes are amazing and the knowledge I have learned from this page is priceless. Thank y’all so much. Much love and respect from the woods of Southeast Texas.
Thank you so much Brandon, that really means a lot to me. The reason I started this website is for exactly this reason. Big congrats as well on pretty much starting your own jerky business! Sam's Club is pretty much the best place to buy those eye of rounds too. Keep it up!
Excellent reading I need a little bit of jerky in the past improving every batch since I’ve started your reading has give me a lot more information in a short time like I say knowledge in reading Have a good day WW
My daughter has autism & adhd, and wouldn't eat meat of any kind until I gave her some jerky @ age 5. I've been making it for her ever since then - she's now 17. Her favorite is venison BBQ Teriyaki. Slicing it against the grain got her through her years of wearing braces, just like you said.
I hope this helps someone else who may be as desperate as I felt when my daughter wouldn't eat any protein.
Thanks for sharing, I hope that helps someone in a similar situation. I appreciate you stopping by the site and leaving a comment!
I think my jerky is done, but I always have some meat that I have to spit out after chewy a piece. What have I done wrong that this happens ?
Why do you have to spit out the meat? Is it too tough?
Going to slice up my eye of round roast here soon and get it brining/curing. Thinking slice some with and some against the grain to see what I like...this is my first time making jerky, visiting this site has given me more confidence! P.s. I like your choice in pellet cooker, will be smoking my jerky on an rt-700.
Definitely try different ways of slicing. Just have fun with it. Definitely remember to take a piece off the smoker and let it cool for about 5 minutes before testing to see if it's finished smoking. If you pull it straight off the smoker and test, it will still feel soft and unfinished. Because of this you will keep smoking and ultimately over smoke it. Good job choosing the 700! I love my 590, great for jerky, chicken, ribs, prime rib....
I'm new to making Jerky so this site and comments is just what I need.
Many thanks.
When it comes to dehydrating the meat (using Cabela's Harvest Pro 5-Tier), I've been dehydrating at 160 for 3 hours and it gets close to done, chewy and soft, but it gets rather tough to chew after about a week or so. Occasionally I'll go as long as 3.5 hours, but that is almost brittle. 4 hours is definitely too long.
Still trying to find that sweet spot, but not sure if I'm going too high and should do lower for longer.
Any advice would be great.
Hey Erik! Once the jerky reaches an internal temperature of 160F, you can turn the temperature of the dehydrator down to 145F and finish it off. I have not used that dehydrator and am not sure how long it takes to heat the meat to 160F. Also, the meat will get more touch and drier the longer you store it. I like to make small batches and eat them quickly or use a vacuum sealer when packaging to keep it fresh.