Freezing the steak for 15 minutes before slicing makes it easier to cut it into thin strips. To find the steak’s grain, determine which way the muscle fibers are lined up (they’ll all be running the same way) and then slice across rather than parallel to those lines. Not all salts are created equal: if you use iodized, table or fine sea salt reduce the amount to a generous 1½ teaspoons; reduce Morton’s kosher salt to 2 teaspoons. Store your jerky in an airtight container in a cool, dark and dry place for 1 month or refrigerate for up to 6 months.