Beef Jerky - I could use a bit of advice

[Mobsta]

Ive been making Biltong for over a decade.
Just started making beef jerky. Very different, but still nice.

What natural additive can be added to soften the meat so that it doesn't become hard and tough during the drying process?

For those interested, I hang my thin strips of beef jerky in a cardboard box (from paper clips) on metal skewers. The cardboard box has holes in it all round, a small oscillating fan blows air into the box, the moving air dries the beef jerky in 24-36 hours.

The oven drying method
a) Uses electricity, prevents the oven from being used.
b) Dried my beef jerky out to the point it was uneatable.
I prefer the fan method, but still find the beef too hard when dry.

IIRC, brown sugar softens the meat, but not enough. My recipe is:

Garlic powder
Onion Powder
Smoked Paprika
Soy Sauce
Worcester Sauce
Small amount of hot sauce or cayenne pepper.
Brown sugar
Liquid smoke (or BBQ sauce. I use both!).

Marinade in fridge (at least 24 hours)


Pat dry (using your partners clean/white dish towel )

Start thread entitled "My BJ gets too hard!"
Hang in cardboard box.
Turn on fan, enjoy the smell and wait.

I just need to find something to allow the meat to dry but keeping it tender.
Any natural chemical suggestions people?

[soad]

Cut the strips thicker? Or dry it for less time...

Beer - it's good for marinating tough cuts of meat (as breaks down the fibers)?

[Mobsta]

soad said:

Cut the strips thicker? Or dry it for less time...

Beer - it's good for marinating tough cuts of meat (as breaks down the fibers)?

Vinegar does what beer does, I suppose.

Im sure there are professionals out there who know precisely what to put on meat to keep it soft, some of the store bought jerky is incredibly tender and bendy and thinner than mine, but perfectly dry.

[Mobile Chicane]

My guess is that commercial beef jerky contains humectants such as glycerine to keep it soft and flexible. I find it overly sweet and with a 'gummy' texture.

Give me proper Saffa biltong any day

[Mobsta]

Mobile Chicane said:

My guess is that commercial beef jerky contains humectants such as glycerine to keep it soft and flexible. I find it overly sweet and with a 'gummy' texture.

Give me proper Saffa biltong any day

I make proper saffa biltong

I'll try glycerine. Woe betide you if you're wrong, though!

[Scantily]

I've been making my own jerky for a few years and i much prefer the hard chewy texture over the oddly soft and shiny shop bought stuff.