Hey everyone,
I'm just about to make a new batch of beef jerky, but I'm wondering about the differences from the store-bought to the self made snack.
I guess (or hope?) I'm not the only one wondering how the fabric made jerky get this glossy shine and the very special texture to it, it's like falling apart in your mouth when you lightly bite it. On the other hand, the homemade beef jerky has a much chewier texture and you can see white tissue (?) when you take a bite of a stripe.
To clarify what I'm talking about, this is what I mean by the "industrial" crafted beef jerky:
And this is what my beef jerky usually looks like:
(I don't own the pictures, just found them on Google)
Does anyone have an idea how I can achieve better results, closer to the jerky in the first picture?
And please, excuse my bad English, it's already very late here in Germany
Cheers,
Marc
