Tender Jerky - is it even possible?

[MeatSkull]

Great Idea!! Never thought of that.
Question: Doesn't the Ham pieces get more salty tasting, because you're pulling the moisture out, and leaving the salt in it?

Bear

I haven't had that problem, I believe they spiral slice after curing and smoking, I've also used other hams "bone & shank" and cut them up myself. Might be the brand of ham I get also, not sure of different brands. A salt test wouldn't hurt and if to salty just soak a bit. I usually soak mine in BBQ sauce before the dehydrator, home made and no added salt.

 

[MeatSkull]

Have not done it on jerky but I would say a Jaccard would work well prior to slicing. If you have alot to do then there are jerky processing tools. Basically, you are talking mechanical tenderizing and not chemical. My understanding is that chemical tenderizers such as papain etc are hard to control.

I would have never thought of using one on jerky! Points!

 

[Bearcarver]

I haven't had that problem, I believe they spiral slice after curing and smoking, I've also used other hams "bone & shank" and cut them up myself. Might be the brand of ham I get also, not sure of different brands. A salt test wouldn't hurt and if to salty just soak a bit. I usually soak mine in BBQ sauce before the dehydrator, home made and no added salt.

Thanks for the Reply!!

Bear