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Old 01-16-19, 07:06 AM
  #21  
kingston 
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I cut the meat with the grain into slices about 1/8" thick x 3/4" wide x 3 1/2" long. Of course every piece is different, and I don't measure anything. I just eyeball it based on what's worked for me in the past, and it doesn't really matter anyway. Thicker pieces are fine, they just take longer to dry, and pieces cut across the grain are fine too, they just crumble apart so they aren't as much fun to eat. Too thin is also not as much fun to eat since you don't have to really bite it off like a cowboy. Longer and wider pieces are fine, they just don't fit in my ziplock baggies as well. Fat gets pretty gross when it dries out, so you want to avoid that as much as possible. I've tried a lot of different cuts of meat and pretty much anything works. I like an eye-of-round roast the best because it's pretty lean. It's a good cut for getting fairly ***form pieces, and I can get it for two dollars a pound.
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