Quick Answer
Your jerky is too tough because it was dried at too low a temperature or for too long, causing the proteins to become over-coagulated and leading to a chewy texture.
Temperature and Time Control
When making jerky, temperature and time are crucial factors that can make or break the texture. If the temperature is too low (below 160°F or 71°C) or the drying time is too long (more than 6 hours), the proteins in the meat will coagulate and become tough. To avoid this, aim for a temperature range of 160-180°F (71-82°C) and a drying time of 3-6 hours.
Meat Selection and Handling
Another factor that can contribute to tough jerky is the type of meat used. Meats with a high connective tissue content, such as beef or venison, can be more prone to toughness. To mitigate this, use a marinade or a tenderizer to break down the proteins and connective tissue. Additionally, handle the meat gently to avoid damaging the fibers and making the jerky even tougher.
Cutting and Shaping Techniques
The way you cut and shape the jerky can also affect its texture. Thin strips of meat (about 1/4 inch or 6 mm) will dry faster and be less likely to become tough. Cutting against the grain can also help to break down the fibers and make the jerky more tender. Avoid cutting the jerky too small, as this can cause it to become over-dried and crumbly.
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