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 :)