@jonathon Hi Jonathon. Those advanced jerky classes sounds very interesting, looking forward to them! Perhaps you can look into making salmon jerky as a less traditional meat. I’ve made it a few times, and is great, just fatty, so not really shelf stable.
For beef jerky, I’ve been doing some experimenting with the thermal processing guide and process from your article: “how to make tender jerky at home”. Its lead to big improvements, but still having trouble re-creating the texture and mouthfeel of store bought jerky. It doesn’t have the same shreddable tear to it, and is somewhat tacky. Its almost like a pellicle formed on the outside, despite the very low and slowly rising temps. On the other hand, store bought is completely dry on the outside (though still tender on the inside), and almost with a sort of fuzz on the outside. Do you have any thoughts on this?
Also, I learned that most large-scale companies inject the meat with the marinade, tumble it, THEN slice directly onto oven trays. Perhaps this has something to do with it?