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Calling all Beef Jerky Specialists

Chef WilChef Wil Posts: 702
edited 5:12AM in EggHead Forum
Just put on about 4 lbs of beef jerkey. Sliced rounds using an eye of the round, 1/4 thin. Using Maple chips and followed recipe on BGE recipe site. Cooking about 175 degrees, about how long should they take to cook?

Comments

  • fishlessmanfishlessman Posts: 22,718
    Chef Wil,
    never done the medalions, should cook faster than what im used to with bottom round cut with the grain. can you get the temp lower, i shoot for 145 and get an occasional 175 spike in temp.usually it takes me about 8 hours, but i start checking after about 5, let a piece cool abit and bend it. you want it to still be plyable but not snap.

  • ShortRibShortRib Posts: 180
    Chef Wil,[p]You never know! I suggest putting them on and let 'em go for about 3 hours without peeking. Then start sampling. Could take 3 to 6 hours total.

  • Chef WilChef Wil Posts: 702
    fishlessman,
    yeah, I figured 175 to start and make sure fire doen't go out, then after 1 hour, I will tone it down to 145 to 150 for a few more hours. Thanks

  • Chef WilChef Wil Posts: 702
    ShortRib,
    I'll start peekin in about 2 hours..........LOL
    Thanks

  • Car Wash MikeCar Wash Mike Posts: 11,244
    Chef Wil,[p]I'm no specialist but I would start taste testing after 3 hours. That might only be a 5-6 hour cook.[p]Mike
  • eggoreggor Posts: 777
    Chef Wil,[p]if you leave the jerky on til you think its jerky, it'll probably be over done. It should be very pliable and just stiffening up a little bit. If you seal it in a platic bag and see a lot of condensation after 10 hours or so it was underdone and needs to go into a dehydrator or the egg for a while. DO NOT over cook it you can't fix that.[p]Scott

  • Chef WilChef Wil Posts: 702
    eggor,
    Beeing the CoonA&@#$S I am, stupid me, I put some water in the pie pan for the indirect, instead of removing moisture, I added more..............LOL[p]Just gonna take an extra week to finish my jerky I guess.
    Even stupid Professional Cooks make mistakes and even more stupider to admit it.
    Stupid is Stupid Does, maybe a movie can be made of this.

  • Bobby-QBobby-Q Posts: 1,993
    Chef Wil,
    Man you must have missed that day in class or were out that week of hard knocks when the ACF program covers the major African Rivers.

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