- May 19, 2013
- 5
- 10
Does anyone know how to make the beef jerky moist and tender? I'm in Israel and has available shoulder, chuck tender, and brisket... I currently dry it in a dehydrator at 145 F and cut it about 3/8 thick across grain. I've seen jerky that is kind of loose or stringy like cooked brisket, any idea how they do it? Thanks!