Originally Posted by najaf4life
I've ate my share but never made my own
and never had a problem... but I just got done cutting alot of meat into strips for jerkey and gonna let it marinade over night before I start to dry it
One thing I learnt after doing a few batches, was its way better if every slice if the exact same thickness. So I went out and bought a meat slicer. That way every peice is the same texture. Before the thicker ones were chewy and the thinner ones were brittle. Just a suggestion for down the road, unless your real handy with a knife, which I obviously wasn't.