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So I have been experimenting with beef jerky and I have watched YouTube videos and looked up recipes and for some reason I can't get that really good tender jerky. I have bought eye of round, top round, sirloin top and most recently chuck roast. So the question is when I eat it there are white fibers(or so it looks like) and I believe that is the muscle tissue but that is the tough part of the meat. When I buy jerky I never see this but like I said it almost looks like white hair or something. Please help.
Original Post
On the cuts you mention, between the muscle segments there will be white gristle lines that should be removed. You'll see them if you pull apart the sections of meat on your cutting board. This is tedious but necessary if you want really tender jerky. Or at least, cut across those lines of gristle so they don't end up as long stringy pieces in your jerky.

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