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You don't want a fatty meat. The fat will go rancid.
Agree on small batches.
Cutting with or against the grain is personable preference. Just provides a different chew experience. I prefer with the grain.
I also toss my meat in the freezer for a bit. I find it easier to get thin slices when the meat is partially frozen.
A dedicated dehydrator is nice but anything that you can set low and get airflow from will work.
I have a huge warming drawer in my kitchen which works great for large batches.
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