[Sca-cooks] Beef Jerky Recipe OT OP

Johnna Holloway 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!
> Christianna

> _______________________
> From: Johnna 
> Subject: [Sca-cooks] Beef Jerky Recipe OT OP
> snipped
> Beef Jerky from Michael Symon’s Carnivore
> 15 pieces
> snipped
> 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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