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Jerky Questions

BuckeyeBobBuckeyeBob Posts: 669
edited March 2012 in EggHead Forum
I am starting to think about making some Jerky in the egg and I have some Jerky newbie questions:

1. I have some of the Hi-Mountain packs for jerky and they have both a rub and a cure packet in them. Do you typically cure it then put the rub on and cook or is the cure unnecessary?

2. Any secrets to keeping the fire low? I planned on just putting a handful of lump prelim in my chimney and dumping it on the unlit lump but any concerns with the bad gasses on the meat? Also, I don't have a DigiQ or Stoker so will be doing this manually.

3. I was going to use flank steak and was also thinking about doing some turkey. Any suggestions or thoughts on the turkey?

Thanks in advance for all your help.
Clarendon Hills, IL

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