1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Tender Ground Beef Jerky

Discussion in 'Making Jerky' started by MarkL786, Apr 21, 2019.

  1. MarkL786

    MarkL786 Newbie

    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!
     
  2. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    I am not sure how that will work as I haven't dont it.

    Best thing you can do is to try a small batch and see.
     
  3. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I don't really think "Ground Beef Jerky" should need any tenderizer.
    It's already pretty tender IMHO.

    Bear
     
    weaponx88 likes this.