Hi everyone,
I'm interested in making soft, tender ground beef jerky and was curious about how fruit tenderizers affect the tenderness/texture of the final product (after dehydrating).
I'm sticking with a dry rub and will be using a jerky gun to create strips. I'm thinking of marinating my meat with papaya or kiwi because I've heard they have enzymes that are great for breaking down meat proteins.
Should I tenderize the meat with either one before grinding (so when it's still in cubes) or mix in the tenderizer after grinding (in a paste form along with my other spices)?
Will this help with the jerky being more tender/soft? For either method, how long should I let it marinate for?
Thanks!
I'm interested in making soft, tender ground beef jerky and was curious about how fruit tenderizers affect the tenderness/texture of the final product (after dehydrating).
I'm sticking with a dry rub and will be using a jerky gun to create strips. I'm thinking of marinating my meat with papaya or kiwi because I've heard they have enzymes that are great for breaking down meat proteins.
Should I tenderize the meat with either one before grinding (so when it's still in cubes) or mix in the tenderizer after grinding (in a paste form along with my other spices)?
Will this help with the jerky being more tender/soft? For either method, how long should I let it marinate for?
Thanks!
