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Beef Jerky Eggin'

WokOnMediumWokOnMedium Posts: 1,376
edited 6:29AM in EggHead Forum
OK so I ordered these jerky screens for High Mountain. The problem is, once you get them wedged into adjustable rig, its really hard to move them around and last time almost the whole bottom layer was a loss.

I laid awake last night and tried to figure out a better way. This is a test method for what I came up with. The problem I see is that the bottom will get done first and I don't have a way to flip it around unless I remove them all and restab them.

And the answer is yes....I have checked my roast today to see what it looks like.

More reports to come, but as my niece would say: "Its on and crackin'!"



  • Little StevenLittle Steven Posts: 28,817

    What temp are you doing them?



    Caledon, ON


  • cookn bikercookn biker Posts: 13,407
    That's going to be great Staci! Something I've been wanting to try. How long are those going to be on?
    Keep us updated.
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • WokOnMediumWokOnMedium Posts: 1,376
    Was trying to keep it at 200, but it wants to settle in at 225.
  • ChokeOnSmokeChokeOnSmoke Posts: 1,901
    I do mine with inexpensive grids I bought at Menards with 1" wood chunks in between them. This way you can easily rotate the grids (as it's hotter on the top) and will dry faster.
    I try to keep my temps around 165 - 175 otherwise you're cooking the meat rather than drying the meat out. Better texture in my opinion.


    More detail:
    Packerland, Wisconsin

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