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Jerky----no marinade

MickeyTMickeyT Posts: 607
edited 7:21AM in EggHead Forum
Mornin all......[p]Has anyone done jerky without marinade before?[p]I would like to try it this weekend, but, I don't have a clue how to.[p]Just pepper and other spices maybe.[p]Thanks,[p]Mick

Comments

  • RhumAndJerkRhumAndJerk Posts: 1,506
    MickeyT.,
    Give this one a try and let us know if it works. I found it on foodtv.com there was also an Emeril recipe as well.
    RhumAndJerk

    [ul][li]Beef Jerky[/ul]
  • KennyGKennyG Posts: 949
    MickeyT.,[p]I'm obviously still a jerky rookie (or is that a rookie jerk?) having done only one batch so far. I'm contemplating doing a batch using only JJ's rub and an overnite snooze in the fridge. Whaddya think?[p]K~G

  • MickeyTMickeyT Posts: 607
    KennyG,[p]How long would it take to rub 80 pcs. of jerkage?????[p]I never thought of that element........[p]I put my JJ's in a large shaker for ease of use. Maybe I line them up like little soldiers and sprinkle away.[p]Maybe JJ's and some crushed red and black pepper for heat.[p]Keep those good ideas coming.[p]Mick

  • MickeyTMickeyT Posts: 607
    RhumAndJerk,[p]Sounds like a good plan. I'll just exchange the oven for the egg.[p]Thanks,[p]Mick

  • GaDawgGaDawg Posts: 178
    MickeyT.,
    Lechters has a real nice stainless shaker with
    a snap on plastic top for about $5. It's about the size
    that you see places like McDonalds use in their fry pits.
    I got one and have been using it with JJ's rub and it works
    great. Saves time too.[p]Chuck

  • Car Wash MikeCar Wash Mike Posts: 11,244
    MickeyT., My attempt was very feable and turned out terrible. I sliced up a little meat but in a zip lock bag overnight with just soy sauce. Put fresh cracked pepper on after placing on grill. YUK.[p]CWM

  • MickeyTMickeyT Posts: 607
    Car Wash Mike,[p]Anything with YUK attached to it ain't for me.[p]Thanks CWM,[p]Mick

  • MopMop Posts: 496
    MickeyT., What flavour are you trying to get rid of to want to try "virgin" jerky.
    I`m wondering what it would be with just some worchestershire and spices without the soy?[p]Mop!

  • MickeyTMickeyT Posts: 607
    Mop,[p]I guess what I'm doing Mp is experimenting. As I do like to cook jerky, it would be a time saver if I could get the same results (which I doubt) without making the matinade and all the stuff that goes along. Wife thinks it kinda smells up the kitchen a might.[p]Mick

  • GfwGfw Posts: 1,598
    MickeyT., I use a 2 gallon plastic bag - no smell in the kitchen - However, I do have to remove the finished product from the kitchen to my office at home - she also doesn't like the smell.

  • StogieStogie Posts: 279
    Howdy all!![p]I've never been over here but someone told me about some jerky thread...[p]I been making jerky for over 15 years and I've done about every kind possible.[p]Here is my advice for "dry" jerky(I have one customer who loves this mixture)........[p]The hardest part is gauging the salt. You need to put lots of it on! I freely sprinkle it and apply to both sides. I will then also put some TenderQuick on, again both sides. This will cure it and the stuff will last forever without refrigeration plus the salty flavor helps.[p]McCormick's makes a great spice called HotShots(I think)...it is simply some black and red pepper coarsley ground. I apply that on one side only...again I use a lot. It is pretty hot, unless you are a chile head.[p]To make the job much easier, sprinkle the spices on BEFORE cutting into strips. My butcher will cut mine into large, thin sheets....all I have to do is cut into strips however wide I want.[p]After the stuff is applied I use an empty wine bottle and roll the spices into the meat. This assures they will stick.[p]Then it is right onto the smoker...no waiting.....start smoking.[p]Well, I've run my mouth enough. If any of you would like to e-mail feel free. I have a web site devoted to jerky making...actually it is just a couple pages with many recipes I have tried.[p]Hope this helps!![p]Stogie[p]bbq.gif

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Stogie,
    Thanks for coming over to share with us. I like the idea of using a wine bottle to press the seasoning into the meat. I understand about gauging the salt correctly. [p]Could you share the proportions of salt and spices for say three pounds of meat?[p]Thanks,
    RhumAndJerk[p]

  • Stogie,[p]Here's a link to your jerky page[p]MikeO[p]
  • Stogie,
    Please repost your address as it has a fault and my mail came back, or at least post your website you mentioned. Thanks.

  • one feral kat,[p] See my other post. Looks like we submitted almost concurrently.[p]MikeO
  • StogieStogie Posts: 279
    Hi guys...and I guess a few ladies as well?? [p]Sorry for the e-mail screw-up..it is now correct.[p]MikeO, Thanks so much for posting my site. I am in the process of updating for the upcoming 2001 season.[p]RhumAndJerk, I have never measured any salt or other spices. I use Kosher salt and some TenderQuick. I cover completey BOTH sides with salt...I would say not as thick as a rub, but a pretty good amount. How's that for accurate?? LOL The other spices are a little easier because you can see them easier. I cover on one side only.[p]Another suggestion for all, I always make about 6-10 lbs. at a time. I will split this evenly and make several batches. I still make at least 2 batches every time...one hot for myself and one mild for the family.[p]So, if you are trying some new recipes always make a couple batches![p]Good Luck to you all! Feel free to write![p]Stogie
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