Tender Jerky Advice

[BB-que]

So I cannot get my jerky tender - I use eye round , slice 1/4 thick and dehydrate in dehydrator at 160 until internal temp is 150ish. There’s tender pieces here and there but most of it is tough and chewy. I’m gonna keep fiddling with a few things but any tips?

 

[cutplug]

I have always thought that dehydrated jerky is tough and dry. Great for a wagon train but not so much for tender.
If your over can go to 170 or so give it a shot in there.
If not my pellet pooper makes fantastic jerky at 180 if you have that option.
Also depending on your marinade you could add some pineapple juice to naturally tenderize.
Good Luck on your next batch!

 

[boykjo]

You can add a small amount of baking soda to the marinade.

 

[johnnyb54]

If you want tender jerky try this method. I’ve made it many times and all love it.
https://meatgistics.waltons.com/topic/598/how-to-make-tender-beef-jerky-recipe

 

[Steve H]

You can add a small amount of baking soda to the marinade.

This also work great for making stir fry.

 

[thirdeye]

Do you slice against the grain? Slicing with the grain will make for a more traditional chew, and against the grain will be more tender. I buy London broil, but the name can be deceiving depending on the market or butcher shop. My favorite market uses top round, and I can get them to slice it 1" to 1.25" thick, which makes my slicing very easy.

 

[tallbm]

So I cannot get my jerky tender - I use eye round , slice 1/4 thick and dehydrate in dehydrator at 160 until internal temp is 150ish. There’s tender pieces here and there but most of it is tough and chewy. I’m gonna keep fiddling with a few things but any tips?

I haven't done it with jerky but marinating tough meat with REAL pineapple juice for a few days really does wonders for tenderizing other beef like skirt steak etc.

I assume this would work with meat you slice for jerky.

Another far superior option is to make your jerky from low fat ground beef.
You want 90/10 ground beef or better. The lower the fat the better the behavior and less fat/grease leakage to be had.

If you have a grinder you can simply take the meat you are slicing now and grind it up. Just cut away fat before grinding and you will have lean meat unless you are using a fatty cut.

Ground meat jerky is like 10x softer on the teeth and is what the jerky companies use on that jerky that is in stick form or in nugget form that is so easy to eat.

I hope this info helps :)

 

[SmokinAl]

I am not a big jerky fan, just because I don’t like chewing that much. So, when I make jerky, I do ground jerky. That way the grinder already did the chewing for me. Good stuff, same flavor, but easy chewing!
Al

 

[BB-que]

I am not a big jerky fan, just because I don’t like chewing that much. So, when I make jerky, I do ground jerky. That way the grinder already did the chewing for me. Good stuff, same flavor, but easy chewing!
Al

Interesting, I’ll go that route, I’ll look up how to do it but sounds like a winner for more chewable jerky.

 

[Steve H]

Interesting, I’ll go that route, I’ll look up how to do it but sounds like a winner for more chewable jerky.

Here's the more common way.

LEM's Original Jerky Cannon | LEM Products

Nothing compares to LEM's Original Jerky Cannon, it's a dream come true for jerky lovers! LEM's Original Jerky Cannon holds a generous 1-1/2 pounds of ground meat and game creating flat jerky, or round snack sticks as simple and fun as squeezing the trigger.

www.lemproducts.com

 

[BB-que]

Here's the more common way.

LEM's Original Jerky Cannon | LEM Products

Nothing compares to LEM's Original Jerky Cannon, it's a dream come true for jerky lovers! LEM's Original Jerky Cannon holds a generous 1-1/2 pounds of ground meat and game creating flat jerky, or round snack sticks as simple and fun as squeezing the trigger.

www.lemproducts.com

Just ordered one - look for pics next week once I find the time

 

[Steve H]

Just ordered one - look for pics next week once I find the time

Be looking forward to seeing your results. Good luck!

 

[Lonzinomaker]

I mix up my ground jerky, chill very well and then roll out to a 10 in x 16 in sheet about 1/4 in thick. I use plastic baking mat for the bottom and parchment paper for the top. Then I smoke the sheet of meat until done and slice in strips.

 

[pc farmer]

I just made wagon train jerky last week, while muscle venison. Just like we like. Rip a bite off and just chew a little and enjoy that bite for awhile. But yes, we have made ground meat too. Used a jerky gun and it works great

 

[boykjo]

Interesting, I’ll go that route, I’ll look up how to do it but sounds like a winner for more chewable jerky.

A heads up........If you are going to make ground jerky be sure to add cure #1.
1 tsp/ 5 lbs meat