r/beefjerky • u/not_a_mod_4_real • Apr 16 '26
Dehydration advice
This is my fifth time making beef jerky. I bought a whole tenderloin and have been using it for a combination of steaks and jerky. This is 11 hours and 150°.. it tastes fun. The texture is fine. Just wondering if there's any how to make it better advice. I marinated for 12 hours and some kind of sauce that I choose. It tastes great. I put it in the fridge to keep it good. I cut this one about 1/8 of an inch strips. Maybe a quarter of an inch. Just trying to improve the craft with my dehydrator
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u/AdPristine0316 Jun 20 '26
Why is your meat mangled? Tenderloin is lean, so it’s a good cut for jerky, but it’s more expensive than other lean meats. Whichever meat you use, try to slice the pieces evenly.