Soft beef jerky is jerky with more moisture left in, so you can bite through a piece instead of tearing at it. Ours is soft in all ten flavors, glatt kosher, and made in Jackson, NJ.
By Jerky Munch. The USDA and university extension guides quoted here are outside sources, not affiliated with Jerky Munch.
The short version
- It keeps more moisture than dry jerky. That's what makes it tender and easier to chew.
- The cut of meat, the slicing, the thickness, the marinade and the drying time all decide how tough jerky gets.
- Soft is not the same as wet. Good soft jerky is tender and meaty, not slimy.
- Moist jerky keeps for days, not months. Ours: eat an opened bag within 7 days.
- Every Jerky Munch flavor is soft, and every one is glatt kosher under the CRC Hisachdus.
What is soft beef jerky?
It's beef jerky dried less hard, so it stays tender and moist instead of stiff.
Jerky is often pictured as dry strips you have to fight with. That's one style. Soft and tender style beef jerky is another, with a tender texture, and it's the style we make.
Three jerky textures
- DryBrittle and stiff. Most of the water is gone. It snaps or cracks and lasts the longest on a shelf.
- ChewyFirm and stringy. Usually sliced along the grain. You work at every bite.
- SoftTender and moist. More moisture left in. You bite through it, and it keeps for less time.
"Tender" can mean two things, which is why the word confuses people. University food guides use it for jerky that breaks apart easily, even when it's dry.
"If a chewy jerky is desired, slice with the grain. Slice across the grain if a more tender, brittle jerky is preferred."
The soft and tender kind gets its tenderness from moisture, not only from how it's sliced.
What makes beef jerky soft or tough?
Five things: the cut of meat, the slicing, the thickness, the marinade and the drying process.
- The cut of meat. The USDA names two kinds of beef jerky. Plain "Beef Jerky" is "produced from a single piece of beef," which is whole-muscle jerky. "Chopped and Formed" jerky is made from ground or chopped meat, like ground beef, molded and cut into strips. The amount of fat and marbling in the meat changes the chew too.
- The slicing. Ohio State's extension guide says: "To make chewy jerky (the kind most of us like) slice the meat along the grain. For more tender jerky, slice across the grain." Cutting across the grain shortens the muscle fibers.
- The thickness. The same guide says meat should be cut "no more than ¼-inch thick."
- The marinade. The USDA notes that "Marinades are used to tenderize and flavor the jerky before dehydrating it." On our own labels you'll find seasoning like soy sauce, teriyaki sauce and brown sugar.
- The drying time. Ohio State tells home cooks to "begin checking it after about 3 hours to avoid over-drying." Over-drying is the quickest way to tough jerky.
Jerky fans have their own theories too. One r/jerky commenter put it this way: "Sugar in your marinade is what makes jerky tender." The same commenter said they didn't know the exact science, so treat it as a tip, not a rule.
| Texture | What it's like | What usually causes it |
|---|---|---|
| Soft and tender | Bites through, moist, easy to chew | More moisture left in, careful drying |
| Chewy | Firm, stringy, takes work | Sliced along the grain |
| Dry and brittle | Stiff, cracks or snaps | Sliced across the grain and dried hard |
Who soft jerky is for
Anyone who finds regular jerky hard work: kids, older parents, and people who just want an easier bite.
People ask about it on Reddit. One poster wrote: "So my jaw dislocates on a whim and I need something more tender than traditional jerky."
- Kids who give up halfway through a tough strip.
- Older parents and grandparents who want meat snacks without the fight.
- Jerky lovers who like the flavor but not the jaw workout.
One honest note. Tender beef jerky is still meat you have to chew. If you have braces, dental work or a jaw problem, ask your dentist or orthodontist first.
Soft, not slimy: what good soft jerky is like
Good soft jerky is tender and meaty. It shouldn't feel wet.
Not everyone loves the moist style, and it's fair to say why.
"I've had jerky that was really soft and almost like cooked meat and I wasn't a fan of it. It was kinda "wet"."
That's the line to watch. The best jerky in this style is easy to bite, with bold flavor in every bite. Our own product pages describe it as "soft and delicious," and Cracked Pepper as "moist and tender" jerky that "melts in your mouth."
And if you want old-style hard jerky that snaps, we're not your shop. That's a different product, and plenty of brands make it.
Which soft jerky flavor to start with
Start with Barbecue, our best seller, or try all ten in small bags.
Every flavor comes in 2 oz bags, each one flavorful and soft, and they're all in our kosher beef jerky collection.
Barbecue
$15 a bag
Our best seller. Its page calls it "the perfect texture."
Cracked Pepper
$15 a bag
"Moist and tender," with sharp black pepper.
Mini Taster
$75
Ten 0.75 oz bags, one of every flavor. The easy way to find your favorite jerky.
Like it sweet? Teriyaki and Hickory Barbecue are the mild ones. Maple Bourbon is sweet too, and its label lists alcohol.
Like heat? Jalapeno, Fire Popper and Smoky Nashville bring it. Or get the Mini Taster and decide for yourself.
How to make soft jerky at home
Slice thin and across the grain, marinate, and stop drying sooner.
Want to make beef jerky at home instead? The extension guides above are written for home cooks, and their tips point the same way.
- Pick a lean cut. Home cooks argue over top round, eye of round, bottom round and brisket.
- Slice against the grain, no more than a quarter inch thick.
- Marinate it. The USDA says marinades "tenderize and flavor the jerky." Tenderizers are another option: "A tenderizer can be used according to package directions, if desired," says the National Center for Home Food Preservation.
- Check it early. Ohio State says to start checking after about 3 hours, whether you use a dehydrator or an oven.
- Follow the safety steps in the guides. Homemade jerky has to be heated properly, and the USDA gives it a shorter shelf life than store-bought.
Every jerky brand has its own way to make jerky, its own drying time and its own recipe, which is why texture varies so much from bag to bag. If you'd rather skip the dehydrator, ours comes ready.
How to keep soft jerky soft
Keep it sealed and cool, finish an opened bag within 7 days, and serve it at room temperature.
More moisture means a shorter shelf life. The USDA says jerky is shelf stable "Because most of the moisture is removed," and the tender kind keeps more of it. Food scientists call that free water its water activity.
- Out of the fridge, ours is fine in a cool room for 3 to 5 days.
- To keep it longer, refrigerate it.
- Take it out 3 to 4 hours before serving, so it's at room temperature.
- Our bag says to eat it within 7 days after opening.
Kosher, soft and tender
Ours is soft, glatt kosher and beef only.
Jerky Munch is under the hashgacha of the CRC Hisachdus, and it's glatt. The meat is Alle or Solomon's shechita, and everything we make is beef.
We make it in Jackson, NJ, ship it anywhere in the US, and deliver around Lakewood. Nearby? See our local delivery towns.
Questions about soft beef jerky
What makes beef jerky soft?
More moisture left in the meat, plus the cut, how it's sliced, how thick it is, the marinade and how long it's dried. Over-drying is what makes jerky tough.
Is soft jerky less dried than regular jerky?
Yes. It keeps more moisture, which is why it's easier to chew and why it keeps for days instead of months.
Does soft beef jerky need to be refrigerated?
To keep it more than a few days, yes. Ours is fine in a cool room for 3 to 5 days. After that, refrigerate it, and take it out 3 to 4 hours before you serve it.
Can you eat it with braces?
Ask your orthodontist. It's easier to chew than dry jerky, but it's still meat you have to bite and chew.
Which Jerky Munch flavor is the softest?
Every flavor is soft. Our product pages call Cracked Pepper "moist and tender" and Barbecue "the perfect texture." The Mini Taster lets you try all ten.
Is your jerky kosher?
Yes. It's glatt kosher under the CRC Hisachdus, and the meat is Alle or Solomon's shechita.
The short version: soft beef jerky keeps more moisture, so it's tender and easy to bite, and it keeps for days, not months. Ours is soft in every flavor and glatt kosher.
Sources
- USDA FSIS, Jerky and Food Safety, updated Nov 3, 2016.
- Katharine Shumaker and Christine Kendle, Ohio State University Extension, Food Preservation: Making Jerky (HYG-5362), 2017.
- National Center for Home Food Preservation, Jerky, from So Easy to Preserve, 6th ed.
- Jerky Munch product pages, bag label and FAQ, checked October 2026.
