Two questions

[dog1234]

First question is:

I made jerky for the firsr time a few weeks back. Taste was ok, however my question is i cut across the grain but found the meat to be chewy and overly tough. I used bottom round.

Second question is:

After chewing every piece we had a small piece of meat that just would not break apart while chewing. We had to spit it out.

I smoked it in my MES. Started at 120 for an hour then added smoke. Increased 10 degrees every hour until 165. Then took out when they looked ready. About and hour or so at 165.

Any one knows how to fix these problems.

 

[noboundaries]

I've only used bottom round for my jerky because what I buy is actually sliced for carne asada.  It too is cut across the grain.  To date I've made it in the kitchen oven at a shelf temp of 170-175F, so it is similar to you using your MES, which is basically a smoky oven.   

On occasion I have had the unchewable piece you mentioned above.  It is just a tendon that doesn't break down.  I've made jerky 5-6 times now, 4 to 8 lbs at a time, and have only come across an unchewable piece a few times.  Sounds like your cut of meat had that tendon all the way through it.

The only time I get overly tough jerky is when I over cook it, but I know what you mean.  There's a small window when it is done.  Too early, and it is rubbery.  Too long, and it is tough.  I've learned to use eyeballs and touch to determine when it is ready, which the way I cook my jerky is right around 4.5 hours.  Folks who use a true dehydrator use a different process. 

When I buy my meat, nowadays I buy two roasts that are cut and packaged at 3.5 to 4 lbs per package.  The butcher doesn't always slice it the same thickness, so that also makes a difference when it will finish.  I try and separate the thick and thin pieces to jerk separately.  Thin obviously takes less time than thick. 

Practice, practice, practice!

 

[mosparky]

Pay attention when slicing bottom round. There is a seam in the middle, that runs the length of the bottom round. You can see it where the "V" shaped fat is on the face of the roast, The grain runs differently on each side of this seam, and one side changes as it gets further back in the bottom round. When you start slicing cross grain at one end, you may very well end up with one side of the slice being cut with the grain and hence a very tough chew. I slice them fairly often for customers and always warn them in advance. Eye of round may be a better choice in that the grain is straight end to end.

 If you look carefully before you buy, you may be able to find a roast from the tail end where the grain is straight all the way across, otherwise you may be able to sweet talk the meat person into splitting the roast and slicing each side individually, or less likely, cut your roast from one side of the seam and processing the rest into other product. This senario is most likely when the bottom rounds are on sale, as all the associated products made from the bottom are also reduced in price and selling fairly well.