OK, for a month now I've been experimenting with jerky. Trying flavors and temps and such. Going to try another batch tomorrow but hoping for some advice. Let me give a quick rundown so you can see where I'm at.
Flavor-wise, tomorrow I'm going for a rich beefy flavor. I cut and even pounded (to even thickness and tenderize a bit) my strips, overnight in the cure with a bit of jerky seasoning. Now they are in a marinade, going rouge on this marinade, it's Au Jus .
(what I'm shooting for. My favorite store bought jerky is Oberto Thin Style Original, if you've had it, it's thin, tender and has a beefy smoky savory taste)
My last batch of jerky last week, I found an awesome way to make teriyaki, I used the same method I use for marinating terryaki steaks. 50/50 of Kikkoman Teriyaki and Pineapple juice, super good Hawaiian Teriyaki flavor.
BUT, I don't know if its my method, temps, or meat but even though my Jerky tastes good, it's super tough and real connective tissue-ey. Like if you try to tear it by hand, you see all that white stuff in there just refusing to rip. I've been using eye of round.
This batch I'm using London broil.
Any advice on how to make sure it's at least semi tender?
Thanks in advance!