Beef jerky is a delicious high-protein snack that has been enjoyed for centuries. While store-bought jerky can often be tough and chewy, homemade jerky allows you to control the texture and make it as tender as you like.
With the right techniques, ingredients, and methods, you can easily make melt-in-your-mouth beef jerky right at home In this comprehensive guide, we’ll walk you through everything you need to know to make tender, juicy beef jerky
Choosing the Right Cut of Meat
The first key step is selecting the right cut of beef. You’ll want a lean, low-fat cut that has a fair amount of connective tissue. The connective tissue is what gives beef jerky its signature chewy texture when dried.
Some of the best cuts of meat for tender jerky include
- Flank steak
- Skirt steak
- Top round
- Bottom round
- Eye of round
- Sirloin tip
These cuts are lean, budget-friendly, and contain enough connective tissue to make great textured jerky without being tough Make sure to trim off any thick sections of visible fat, as those will cause the jerky to spoil quickly
Preparing the Meat
Once you’ve selected your cut of meat, you’ll need to prepare it for the marinade by slicing it appropriately. For tender jerky, you’ll want to slice against the grain of the meat. This cuts through the tough muscle fibers and results in shorter muscle segments, giving you more tender jerky.
Aim for slices around 1⁄4 inch thick. Thinner slices can overdry while thicker cuts won’t dry evenly. Use a sharp knife or meat slicer to cut uniform, clean slices.
If your meat is partly frozen, it can make slicing easier and more consistent. Just be sure not to freeze it solid.
Making a Flavorful Marinade
A good marinade is crucial for adding flavor and tenderizing the jerky. For a tenderizing effect, make sure your marinade contains an acidic ingredient like vinegar, citrus juice, or wine. The acid works to break down the tough muscle fibers.
Some classic marinade ingredients include:
- Soy sauce
- Worcestershire sauce
- Brown sugar
- Garlic
- Onion
- Spices like black pepper, paprika, or cayenne
Mix the ingredients into an aqueous marinade solution. Allow the meat to soak for 8-24 hours so the marinade can fully penetrate the meat and work its tenderizing magic.
Low and Slow Drying
The key to tender jerky is low, even, and gradual drying. High heat can cause meat to dry out too quickly and become tough.
If using a dehydrator, set it to around 155-165°F. Dry the jerky for roughly 4-6 hours. Check frequently toward the end to get the exact texture you want.
You can also use an oven on its lowest setting, usually around 170°F, with the door propped open slightly. Rotate the racks occasionally and dry for 6-8 hours until cured but still pliable.
Additional Tenderizing Tips
Here are some extra tricks to help maximize tenderness:
- Pound or tenderize the raw meat with a mallet to help break down fibers
- Vacuum seal the marinating meat to aid penetration
- Massage the meat during marinating
- Add a tenderizing ingredient like pineapple juice or powdered meat tenderizer
- Use cooked meat like pot roast that’s already tender
- Smoke the meat before full dehydration
Troubleshooting Tough Jerky
If your jerky still turns out unpleasantly tough, here are some things to try:
- Make sure to cut against the grain
- Slice the meat thinner
- Extend the marinating time
- Use lower heat for drying
- Try a different, more tender cut of meat
- Add more tenderizing acid and enzymes to the marinade
It may take some trial and error to find the ideal process for your tastes. Don’t get discouraged if your first batch isn’t perfect. Make notes and adjust the variables next time.
Storage and Serving
Properly dried beef jerky can keep for months at room temperature. For best flavor and texture, though, aim to eat it within a couple weeks of making it. Store it in an airtight container away from light.
For the ultimate tender jerky experience, try lightly steaming or pan-frying the jerky before serving. This adds moisture back in without compromising the texture and makes it deliciously juicy.
You can also soften it by adding strips to a pasta sauce, chili, or stew right before serving. Get creative and play around to find your favorite way to enjoy your homemade tender jerky!
So there you have it – everything you need to know to make incredibly tender, melt-in-your-mouth beef jerky! With the right techniques and care, you can easily make jerky that rivals any gourmet variety.
Massage the meat during the marination process
During the marination process, mix and massage the meat every few hours. The massaging process will allow the muscle fibers to relax even more.
We use a vacuum tumbler in our commercial jerky factory that combines the vacuum and massaging steps. The vacuum tumbler has paddles on the inside chamber that slowly move and massage the meat.
You can easily do this at home with your hands.
Slice against the grain
Slicing against the grain of the meat yields a softer jerky. Slicing against the grain breaks down the long, tough muscle fibers.
Think of slicing against the grain like doing a little pre-chewing.
Learn more about How to Slice Meat for Jerky.
Better Than Store Bought, You Have To Try This Teriyaki Beef Jerky Recipe
FAQ
How can I make my beef jerky more tender?
Slice against the grain
Slicing against the grain of the meat yields a softer jerky. Slicing against the grain breaks down the long, tough muscle fibers. Think of slicing against the grain like doing a little pre-chewing.
How to make your beef jerky softer?
Try this: Once all of the jerky is fully cooled, put it all in an airtight container and leave it for a few days. Often any remaining moisture in the meat will “redistribute” a bit after you leave it sitting for a few days, and the parts that were too dry will soften up a bit.
Why is my homemade beef jerky so tough?
That’s way too hot. High temperature over several hours is guaranteed to make meat tough. Jerky is made by slowly dehydrating seasoned meat at a low temperature.
What is the secret to good jerky?
- use the freshest meat possible.
- use lean cuts like top or eye of round.
- pat the jerky dry from any marinade before dehydrating to accelerate the process.
- freeze meat before slicing to make it easier to cut.
- slice very thin pieces no more than 1/4 inch in thickness.
How can I make tender beef jerky?
To make tender beef jerky, follow these important steps: Choose a lean meat cut, cut against the grain when slicing meat, use a marinade with at least one acidic ingredient, and marinate the meat strips for about 24 hours.
Is beef jerky tough by nature?
Beef jerky can be tough for some people, but with the right cut and seasoning, it is possible to make tender beef jerky. Freeze 2 lbs. of lean beef to make it easier to cut. Trim any fat from the meat. (The passage explains how to make tender jerky, implying that tender jerky is possible.)
Why is beef jerky so tender?
Connective tissue is what gives beef its tough, chewy texture. When you marinate the beef, the acid in the marinade helps to break down the connective tissue, making the beef more tender. Cooking the beef jerky also helps to break down the connective tissue.
How do you tenderize jerky?
There are a variety of ingredients you can add to your jerky marinade that will help tenderize the meat. Vinegar, lemon juice, wine and other acidic ingredients weaken the collagen and protein in the meat. Collagen are the connective tissues that make meat tough. Acidic ingredients can tenderize and break these down.
Why do you cook beef jerky?
Cooking the beef jerky also helps to break down the connective tissue. When you cook the beef jerky, the heat causes the proteins in the connective tissue to denature, which makes them more tender.
Is homemade beef jerky easy to make?
The good news is that homemade beef jerky is surprisingly easy to make. It doesn’t require any special equipment other than a standard oven, baking sheets, and wire racks. However, most homemade jerky isn’t nearly as tender as the store-bought kind.