Loading…
27
Why does nobody talk about cutting cold versus room temp for jerky strips
I always trimmed sinew off room temp meat until Walt at the counter in Boise showed me slicing it semi frozen at 28F, which gave me clean 1/4 inch strips and zero ragged edges. Anyone else switch temps partway through a batch, or am I late to this?
1 comments
Log in to join the discussion
Log In1 Comment
grant90120h ago
Have you tried pulling the meat out at 30F instead of 28? I used to go straight from the freezer to the board and got great strips for the first half of the batch, but as the meat warmed up toward the end the edges started tearing again. What worked for me was cutting half, then putting the rest back in the fridge for 20 minutes while I laid out the first round on the racks. Keeps every strip in that sweet spot where the knife glides instead of drags. Partially frozen is the way to go, you just have to watch the clock so the last strips don't warm up on you.
6