I made a batch of jerky in our smoker last weekend. (Flank, if that’s relevant.) It was amazing … at first. Now, it’s just too dried out. I mean, I know jerky is a dried, chewy food but this is ridiculous. This has happened to previous batches as well.
I was thinking: what if I soaked the strips in a marinade reminiscent of what they originally sat in (prior to being cooked) and then patted them dry. Do you think that would help at all? Has anyone ever played around with this?
All advice and suggestions are welcome.