Wow!!! So I gave your dad's recipe and the flavor was awesome. I did up 8 lbs of deer ham cut cross grain in 1/4" thick slices. I had to use fresh honey as I didn't have any maple syrup. And I didn't have any tenderizer which may be the answer to my following question.
Question... I usually use back straps for my jerky but decided to try the deer hams. I didn't discriminate and used all meat from the hams that I could remove the silver skin from. Again I cut it cross grain in 1/4" thick strips. It seemed a lot tougher than any jerky I have done before. The second batch I used a hand held tenderizer and tenderizer each piece before dehydrating it. I went probably a little bit longer than I should have on dehydrating it but still very flexible with good color on the inside. It was also tough.
Is it because I used the hams and not the back straps? Or could all the sugar cause a little toughness. I usually just use Dale's seasoning which may have some tenderizer in it.
Any ideas, what I need to do differently.
I will try to find some tenderizer for the next batch assuming another deer makes the ultimate sacrifice.
Oh yeah, I use a 6 tray high country dehydrator that I have had for 5 years.