Any tips for actually tender beef jerky?

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I have tried some commercial jerky that is very tender. I would like to know if any of you have any tips on achieving that at home with standard equipment. I do not want to make it with ground meat (that is a different product in my mind), I already slice against the grain and on the bias, I have tenderized with a hammer, I use a marinade that contains apple cider vinegar and have tried lower temp and longer dehydration.

I am starting to think that the only way to obtain that texture is to cure the meat with prague powder #1 and leave a good bit of moisture in the meat.

Any ideas?

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Posted: 7 years ago
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