Butcher here

How would you recommend slicing a tri tip for jerky? With the grain, across or diagonal? The thick tubular grain of the tri tip seems like it would fall apart when dried if cut across . Thanks

 

I would slice it across the grain. It should hold up to drying, and remain tender.

 

Thanks. I never would have thought to use tri tip for jerky. It really is fairly lean under the fat cap. My $2.79lb worked out to $4.34lb after trimming. I ran it through my slicer top to bottom, if that makes any sense. Picture your palm over the keyboard, rotate thumb up, into the slicer blade.