Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

I lied....I've got another Jerky question?

FrancoFranco Posts: 88
edited 10:55PM in EggHead Forum
Most of the post below have said to turn the jerky meat every 1.5 to 2 hours. Is there an easy way to do that and what would happen if you didn't turn it at all?[p]Thanks, Frank

Comments

  • MopMop Posts: 496
    Franco, I hang my jerk so the only thing I`ll do if the fire is burning a tad off centre is turn the rack clockwise or counterclockwise.....hanging is nice, you can put a slew of meat on at once......plus the jerky looks good after being dried..[p]Mop!

  • FrancoFranco Posts: 88
    Mop,[p]How do you hang it?[p]Thanks, Frank

  • Tim MTim M Posts: 2,410
    Franco,[p]If you cook 5 lbs in a pile, like I do, then not moving it around will produce hard crispy sections and underdine sections. I just place a second grid on top of the pile of meat, and flip the thing like an Oreo cookie. Then remove the top grid (which was just the bottom grid b4 the flip) and stir it up and move around the piece some. I wish I had a pictre of it - sorry.[p]Tim
    [ul][li]Tims BGE cookbook etc[/ul]
  • GfwGfw Posts: 1,598
    S19991212074020.jpg
    <p />Tim M, something like the picture - top grid/bottom grid and flip! [p]Life is GOOD :}~

    [ul][li]Gfw's BBQ[/ul]
  • MopMop Posts: 496
    Franco, gimme your email addy and I`ll send you some pics of my setup......no two peices of meat come in contact with each other leaving you uniformily dried meat...[p]my jerky never takes any longer than four hours or so....maybe five max![p]Mop!

  • FrancoFranco Posts: 88
    Mop,[p]Send it to fshadid@aol.com and thanks, Frank

  • MopMop Posts: 496
    Franco,
    I just sent you a pic..[p]Mop!

  • VentsVents Posts: 15
    Franco,
    I made a couple of helper attachments for the flipping process.What I did for the big mound was cut out the bottom of a cookie tin.This traps the mound inbetween the grills(2 1/2")tall 8"dia.,and doesn't alow pieces to fly out.When the mound is sorted out,and flat on the grill,I made another helper attachment,which is(you guessed it)another cookie tin,which is cut in half horizontally.Held together with a sheet metal screw on either side and makes a circle 1 1/4" x 16" dia.For me it makes it alot easier to flip,and its more of a concern to make sure you've got a good grip,than the speed of the flip.Hope this helps

  • Mop,
    I cooked some yesterday. Put it on bamboo skewers, layed them across the (elevated) cooking grate so the meat hung down thru the "cracks".[p]K

  • Franco,[p]So how did the jerky turn out? Any advice for another first-timer?[p]Kurt

  • MopMop Posts: 496
    Kermit, how did it work for you?[p]

  • Mop,
    Worked great. Didn't have to turn the meat. If most of the meat on a skewer is the same thickness you can lift them off the grill as they get done. Finished product slides right off the skewer either before or after cooling.[p]K

  • MickeyTMickeyT Posts: 607
    View?u=474327&a=10378379&p=41173366&Sequence=0&res=high
    <p />Franco,[p]No flipping required.[p]Mick

  • MopMop Posts: 496
    Kermit, good stuff, glad to hear it worked out for you..[p]
    the Egg does a great job on jerky for sure..[p]Mop!

  • MickeyT.,[p]I'm impressed! Looks great.[p]kurt
Sign In or Register to comment.
Click here for Forum Use Guidelines.