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I don't slice my jerky completely with the grain but more on the diagonal. Shorter muscle filaments make a more tender jerky for me. I have a 5 tray dehydrator with a small heating element that might get to 150 degrees on the bottom tray. When choosing the cut I cheat. We have a local butcher (old style- take in a live animal, take home steaks) and I tell him what I doing and he hooks me up with he has that is economical and works well.
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