Ok, prepping some meat for beef jerky. My husband sliced up a roast for this batch, and we decided to tenderize it ourselves. I think this might make it easier to bite off after its been dried, and maybe absorb the flavors better too. I'll see if it makes a difference. #BeefJerky #MakeYourOwn #homesteading #grownostr #foodstr 
Discussion
Bocce that looks good. I like the tenderizing idea
Have you met nostr:nprofile1qqsv8tj2mrsx4ywzqpr466w2jpzq6m25meef60g7ttavl0dku4x5djcpz4mhxue69uhkg6t5w3hjuur4vghhyetvv9uszrnhwden5te0dehhxtnvdakz7qg7waehxw309ahx7um5wgkhqatz9emk2mrvdaexgetj9ehx2ap0wlxfg8? Jerky guru, might offer up some tips.
Good idea, i follow here, might ask her.
Sorry, I'm no guru. I've only worked with ground meats so far.
I do know that there is a sweet spot to find with marinating the meat so it doesn't get tough due to the salt, and there has to be a balance of acid & salt. I'd check with jerjyholic.com which has hundreds of recipes/methods for many cuts and different meats.