Why does my venison jerky always come out either bone dry or rubbery?

I got a nice deer this season and wanted to make use of the trim for jerky in my home dehydrator. I cut it with the grain, like I was told, but I can't seem to get the texture right. It's either like eating leather or it's weirdly soft and chewy. Any tips on marinating time or temperature to hit that perfect pull-apart consistency?

2 comments

2 Comments

craig.kai1d ago

My buddy fixed his by slicing it thin against the grain at 160.

willowp931d ago

Whoa, 160 is way too low for slicing brisket. You gotta wait until it hits at least 200, or it'll be super tough. What cut was he even cooking?