Super Tenderizer

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Super Tenderizer
How do I make home made jerky taste like commercial jerky?

I got a Cabela's Dehydrator for Christmas and I wanted to make some beef jerky from thin cut Eye of Round. It seems whenever I make it it gets really tough....I went by what people said to check for when its done...the jerky is stiff and not able to bend while holding it....it bends but does not break....it leaves a crease mark where it was bent....but yet even with tenderizer and honey it still gets super tough...is there another step after the jerky is done that i am missing or am i dehydrating tooo long?
BTW dehydrated the meat for 4hours at about 145 F
Commercial jerky is too EXPENSIVE!!!! thats why.....
commercial jerky falls apart when you eat it...can you not get that kind of quality from homemade...???? or is homemade usually tougher than commercial?

Maybe marinate the meat for a day to tenderize the meat and seal in the flavour and check the dehydrator frequently, you should be taking the meat out when still sort of moist and not completely dried out. Make sure you trim the meat of fat and I think a huge key could be the marination and then just after 3 hours start checking your jerky.

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