Tough jerky question

[unionguynw]

Finished a 5 lb batch of 1/4" London broil jerky yesterday. Marinade was a tried and true recipe that I've done lots of jerky with. Followed my same times/temps. After sitting in the fridge for a day it is super tough. I think it may be under done.

It is not cracking like I'm used to with the bend test. I threw a piece in the microwave to try a little experiment. Within 10 seconds it was sizzling and popping. I left it in for 15 seconds total and was surprised at how much liquid came out on the plate. I let it cool and it was much softer.

So, does this sound like it's under cooked? If so, will it hurt to throw it back in the smoker at 150 for another hour or two now that it's been in the fridge for a while?

 

[boykjo]

If you have followed the same time/temps with previous sucess and everything is working correctly ....Slicing with or against the grain will make a difference...  Sometimes you can just get a tough london broil from the market

 

[smokinhusker]

If you have followed the same time/temps with previous sucess and everything is working correctly ....Slicing with or against the grain will make a difference...  Sometimes you can just get a tough london broil from the market

X2

 

[unionguynw]

I followed this procedure which has successfully processed close to 40lbs of meat http://www.smokingmeatforums.com/t/131561/first-jerky-attempt-in-my-converted-fridge-smoker

Here's my bend test results:

securedownload.jpeg

• unionguynw
• Jan 7, 2013

I'm pretty convinced I under dried it. Will it hurt to stick it back in the smoker at 150 for an hour or two?

 

[diggingdogfarm]

You can continue to dry it.


~Martin

 

[unionguynw]

Thanks for all the replies. I stuck it back in last night for a couple hours and it was much better.