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Jerky times two

edited 7:07PM in EggHead Forum
JER8Mvc-010e.jpg
<p />This 12 pounds of meat went on the Egg about 5:00 am. this morning. [p]I did two recipes---one for Old Dave and friends which is super hot and one for my bride which is medium hot.[p]My double stacked setup is great for this kind of cook as I can keep the meat separated. [p]I'm about 6 hours into this smoke and have the Egg tooling along about 170 degrees. I am using shagbark hickory for smoke. [p]Hope the picture works.

Comments

  • GfwGfw Posts: 1,598
    Old Dave, always interested in Jerky recipes - are you going to post the one you used? Thanks in advance!

  • Nature BoyNature Boy Posts: 8,508
    Gordon,
    Have you checked out this link??
    Maybe one or two ideas in there. Hopefully someone will cook jerky at the eggfest so I can see how it is done.[p]Cheers
    NB

    [ul][li]Jerky Recipes Out the Butt[/ul]
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • GfwGfw Posts: 1,598
    NB, thanks for the link - I'll save for future exploration. Just finished brunch -- PP Sandwich!

  • RLARLA Posts: 89
    Old Dave,
    How did you separate those grill layers and still have a sturdy structure??
    Bob

  • RLA,
    I'm not quite sure what you mean by a sturdy structure. I have cooked 4 pork butts at a little under 30 pounds total and it works great. I used two Weber grids, 4 pcs. of threaded rod, 8 fender washers, and some 5/16" nuts and washers. The top rack is adjustable in height although I don't find the need to move it in most of my cooking. If you decide to put one together, you can e-mail me and I can give you the information.
    Old Dave

  • Gordon, yes I could post the recipes I have used on my jerky cook but you may find them pretty familiar. [p]For you folks on the forum that haven't tried Gordon's recipe for his River City Beef Jerky, you are missing one of the best treats of your life. I don't think I have tasted better.[p]Ok, for the hot, I use sorghum for the molasses. I also add about 50% more on the spices. For the heat, I use a heaping tablespoon of 90 grade ground cayenne along with a heaping tablespoon of crushed cayenne. This would be for each five pounds of meat. [p]For the medium, I use REAL maple syrup for the molasses and about the same amount of spices that you use in your fine recipe.[p]Thanks much for this wonderful recipe.[p]Old Dave

  • GfwGfw Posts: 1,598
    Dave, Sounds great - Jerky is on the menu for next weekend and I'm going to try your variations. Thanks for the insights!

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