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Rig capacity for jerky.. pushing it

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SkinnyV
SkinnyV Posts: 3,404
in EggHead Forum
Setting the stone on the fire ring and loading the grids. 2 oval, stock and sliding d.

Using the digi q to put it at 170, initial thought is just to put smoke on it and finish in the dehydrator.
We have a little sprinkling going on so using my waterproof guru holder I saw an egger post before.

imageimageimage
Seattle, WA
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    Sounds like a NASA launch sequence…………. :D

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • RAC
    RAC Posts: 1,688
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    I need to get me one of those waterproof guru holders!

    Ricky

    Boerne, TX

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  • uheep
    uheep Posts: 64
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    You are "The Man" nothing like packing that sucker full. Can't wait to see how that turns out. It's been a while since I have made beef jerky in my Big Chief smoker. I would marinade it over night then lay it out on the counter to air dry. I would smoke it for about 18 hours, and send it with my daughter at college. She would absolutely love it, and it became very popular with her friends. She keeps asking when I'm going to make it again, I guess I'm going to fire up the o'l machine and crank some out. Please let us know how that cook went....
    North Georgia ~ Large BGE~Charbroil Outdoor Fryer~Big Chief Smoker~All Done
    With A Touch Of Classic Rock
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  • stevethegreat
    stevethegreat Posts: 247
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    I like my digiq cooked medium-medium rare :P

    What kind of meat and seasonings?
    Steve
    Outside of Appleton, WI - MBGE, LBGE
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  • SkinnyV
    SkinnyV Posts: 3,404
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    Using round, started with 8-9 lbs.

    Used soy, worch sauce, garlic and onion powder.

    Transferring some now to the dehydrator. The rig was stacked so now there's some breathing room. Dehydrator is outside , it can really smell up the house with the smoked meat.

    imageimage
    Seattle, WA
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  • stevethegreat
    stevethegreat Posts: 247
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    Very cool. How long for the dehydration to occur?
    Steve
    Outside of Appleton, WI - MBGE, LBGE
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  • SkinnyV
    SkinnyV Posts: 3,404
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    Just pulled some so 4 hrs + 2 on the egg it just varies. Have a full dehydrator to go . I can't stop eating it and the kids just had snack time.
    For 8lbs it does not end up being very much finished product that's for sure.

    image
    Seattle, WA
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  • stevethegreat
    stevethegreat Posts: 247
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    Cool, this is on my list of things to try eventually
    Steve
    Outside of Appleton, WI - MBGE, LBGE
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  • xiphoid007
    xiphoid007 Posts: 536
    edited July 2014
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    What cut of meat are u using for that jerky?
    Pittsburgh, PA - 1 LBGE
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  • SkinnyV
    SkinnyV Posts: 3,404
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    To be exact here's the cut.
    Key is go cheap it really reduces like crazy.
    image
    Seattle, WA
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  • caliking
    caliking Posts: 18,731
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    Cool! @Canugghead‌ had a pic of a really loaded AR for a jerky cook some time ago.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SkinnyV
    SkinnyV Posts: 3,404
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    Sunday jerky haul minus the 1 lb snacked in the process.

    imageimage
    Seattle, WA
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited July 2014
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    Nice! :-bd
    Only 1# snacked? I'd say you had some restraint. ;)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • KiterTodd
    KiterTodd Posts: 2,466
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    That's a lot of jerky!   Looks good.

    Soooo...when you make home made jerky, how do you store it?   Can you leave it out like you find in the glass jars of stores or do you have to keep it cold or vacuum seal it?
    LBGE/Maryland
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