another tender jerky thread!

[mboehm]

Hope this isn't an exact duplicate of an existing thread...I searched around but couldn't quite find the answer to what I'm looking for. I've been making jerky for a few months -- still learning what works and what doesn't to give the results I seek. Typically I use eye of round sliced ~1/8" thick against the grain and marinated/brined overnight in something like the following:

3 tbsp brown sugar

3 tbsp franks red hot

3 tbsp worcestershire sauce

2 tbsp apple cider vinegar

2 tbsp liquid smoke

1 tbsp kosher salt

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp mustard powder

1/2 tsp black pepper

I then use a dehydrator at 160F for 4-6 hrs. It is my understanding that the combination of pH, salt, sugar and dehydration temperature ensure that the jerky is safe without the use of a cure. I'd like to try a smoker but don't currently own/have access to one. The results have been pretty good so far -- good flavor but somewhat tough texture. I have been considering the following to improve upon said texture:

-bladed tenderizer before slicing

-tenderizing mallet before or after slicing

-tenderizing powder in the marinade

-cure #1 in the mix and dehydrating at a lower temp -- just a thought I had...does this make sense? I recall reading somewhere that longer periods at lower temperatures enhance tenderness in BBQ due to the action of certain enzyme groups but can't remember the specifics.

Thoughts? Suggestions? Appreciate it!