Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Hanging Jerky

JeffJeff Posts: 75
edited November -1 in EggHead Forum
Will jerky cook faster if I hang from a second grill? Most recipes call for a 12 hour cook but they also say to arrange your meat in a mound. Will I need to reduce my time if I plan to hang?


  • ChuckChuck Posts: 812
    I do my jerky on three 10" X 16" screens that i get from my BGE distributer.(sorry I don't have a photo) One elevated over an inverted plate sitter, one on the main grid and one on a grid extenter. I usually do a single layer of meat, tightly packed on the grid, It will shrink somewhat as it cooks and as you taste it. I'm not sure if hanging is faster , but this method has never taken 12 hours, usually 5-6. I can't make it enough for my family and even have a friend that will buy the meat and I get to keep half for making it. Be careful i think it is addictive.[p]Chuck

  • J1d.JPG
    <p />Jeff,[p]The temperature is what will determine how long it takes. I can't imagine 12 hours in a BGE, it would be hard to keep the temp low enough. More like 6-8 hours probably.[p]Don't know if it cooks any faster being "hung", but it saves you the time and inconvenience of flipping it.[p]K

  • MickeyTMickeyT Posts: 607
    <p />Jeff,[p]Hanging jerkey is really easy. Takes a little longer, but well worth it.[p]4 or 5 hours max @ 180/210 for this batch. That's 80 pcs. of jerkey also.[p]Have fun.[p]Mick

  • Mr BeerMr Beer Posts: 121
    I find that I get more jerky in the BGE if I hang it. I usually only keep the jerky in for 2-3 hours then finish it in my dehydrator. The jerky maintains the same flavor that way as if I had cured it completely in the BGE and I can also make two batches (i.e. more jerky) in the same amount of time. [p]Mr Beer

Sign In or Register to comment.