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Beef Jerkey ???????

Bubba's dadBubba's dad Posts: 97
edited September 2012 in EggHead Forum
If I am making Beef Jerkey on the egg should I use the place setter?  What temp?   Any help on this would be much appreciated.

Thanks you all and God Bless!

Comments

  • Beef jerky is usually cured in a food dehydrator that uses low heat and air movement (fan) to dry the meat.  An indirect setup (plate setter) would be best at low temp, 250.  Not sure how long it will take to dry.  Let me know how it turns out. 
  • GriffinGriffin Posts: 7,426

    Not something I've attempted yet, but The Naked Whiz has a write up on his site HERE

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • nolaeggheadnolaegghead Posts: 19,654
    You want as low a temperature as you can get.  Ideally around 130, but you'll never get that low unless you get something like this http://www.amazon.com/A-maze-n-Pellet-Smoker/dp/B007ROPJ1M/ref=sr_1_6?ie=UTF8&qid=1347636363&sr=8-6&keywords=cold+smoker
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • JWBurnsJWBurns Posts: 334

    http://www.youtube.com/watch?v=sl8_x39QO3w

     

    I dig these guys, and they do beef jerky on a Weber Kettle

  • CanuggheadCanugghead Posts: 5,342
    one of my jerky cooks, used leftover lump in perforated coffee can to keep temp low...

    http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=905853
    canuckland
  • I've done it a few times. TRIED to keep the temp about 180* or lower, with platesetter. I've always had to fiddle with it to make sure it doesn't go out. Usually takes 4-5 hours, depending on how thick you cut the meat. Good luck!

  • vidalia1vidalia1 Posts: 7,091
    edited September 2012
    I have done beef jerky several times on my BGE. Like Canugghead I use a small amount of lump in a perforated can. I use a platestter & a tray of ice to help keep temps down. I maintain a temp of 125-150...I also use this method when smoking cheese. I use the Hi Mountain jerky kit. We like the teryaki flavor...
  • Has anyone had luck keeping the low temps using a DigiQ or something similar? Back in my Weber days, I know people used to make Jerky in the WSM so I know it can be done.
    Clarendon Hills, IL
  • nolaeggheadnolaegghead Posts: 19,654
    I've held 160 with my DigiQ.  Never tried any lower than that, but I imagine you could use the paint can and get it down even lower.  Risk is fire going out.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • ChokeOnSmokeChokeOnSmoke Posts: 1,858
    edited September 2012

    My technique from a couple years ago:

    About 3 1/2 lbs. of Top Round sliced at 1/4". Ended up with about 1 1/2 lbs. after shrinkage. I used the DigiQ set to 165. Worked great. Marinated for about a day. Started taking jerky off the top rack after about 3 hours. Stuff on the bottom took a total of 6 hours. Next time I'll rotate the racks throughout the cook as we all know it is hotter at the top. Overall it turned out really good.
    ry%3D315

    ry%3D400

    ry%3D400
    Packerland, Wisconsin

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