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Jerky

MACMAC Posts: 442
edited 2:38AM in EggHead Forum
I am an old guy on here. I make jerky. I used an old forum's recipe that is bullet proof, Kevi. My problem is that the BGE is too efficient. I use a Big Chief to dry my jerky. I like it like you buy it in the store and perfectly preserved. I have seen most who cook jerky on this forum make it like an over cooked piece of beef. But I want a harder piece. Has anyone ever done this on the Egg?

I am in Michigan and the Big Chief is totally inadequate for making jerky in January. I do not care how many solar blankets you wrap around it. Just don't work.

Now if you have a rig for drying jerky or make it like I like it please let me know. Thanks

Comments

  • fishlessmanfishlessman Posts: 22,718
    i get a much drier product hanging it on a raised grid and cooking it direct with a minimum amount of lump. the trick is keeping the temp at 145 and never letting it spike above 170 degrees. i remember scott borders, scottys inferno, would use a dehydrator the last couple hours to get it even more storebought, maybe ping or email him about it. not sure if kevis method is the same as gfw's pile method, havent seen it in along time, but i do like the pile method, its just different than store bought but still good
  • Have you let it dry out in the fridge for awhile? I think Scott uses a dehydrator to finish.
    He cooks a lot of jerky.

    Mike
  • MACMAC Posts: 442
    Hi
    Check out Kevi's site. I have been doing this for 20 years.
  • Linky?

    Mike
  • MACMAC Posts: 442
    http://www.thebbqguru.net/contact_me.htm

    So do I get the Dumb A$$ award of the year? LOL
  • That is long gone for someone who wanted to "kick my ass in ribs". LOL

    Thanks

    Mike
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