[Sca-cooks] Beef Jerky Recipe OT OP
johnnae at mac.com
Tue Jun 19 16:19:58 PDT 2012
I noticed that too. I guess you could write him and ask why he's doing it this way.
On Jun 19, 2012, at 7:00 PM, Christne Seelye-King wrote:
> Wow, I slice mine across the grain whenever possible when making jerky,
> otherwise the chewiness gets the better of me. The short fibers of the
> cross-cut slices are still chewy, but you can get smaller hunks into your mouth
> at one time!
> From: Johnna
> Subject: [Sca-cooks] Beef Jerky Recipe OT OP
> Beef Jerky from Michael Symon’s Carnivore
> 15 pieces
> 1. Slice the beef with the grain into strips about 1 inch thick by 3 inches
> long. If the strips appear too large, they likely are the correct size, as they
> will shrink significantly during the cooking process.
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