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Thanks for the tips.

I understand about making the beef more solid by partially freezing,
but why is cutting diagonally across the grain the thing to do?

--
Bob Simon
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Depends on what you like----cutting with the grain makes for a more chewy
type of jerky. Here is a good recipe you might want to try; it is excellent
w/ deer meat:

Jerky for 3# meat

1/2 cup soy sauce {we use Kikkoman}
1/2 cup worchestershire {Lea & Perrins}
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp seasoned salt
1 tbsp black pepper
2 tbsp liquid smoke

Place sliced meat in above and let set overnight in fridge, turning the
container occasionally. [Leaving longer does not make it stronger.] Dry
however you like--we use a dehydrator.