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Beef Jerky weather

BashBash Posts: 1,011
edited November -1 in EggHead Forum
Saw sirloin on sale at Publix for 2.99 / lb, picked up 6 lbs for jerky. Nice cold temp helps keeping the egg temps down.

After 3 hours, temp has stabilized at 150. Not sure if I should try to get that down a bit.

Pics of my setup.

Small fire - half used lump, half peach chunks

Medium PS for cold thermal mass.

Then large stone on that

Then XL PS legs up (put 3 bricks on that for the grid, not shown

Two grids. Hi mountain sweet/spicy with crushed red pepper, second grid with Bourbon BBQ

Good smoke - smells great

Here they are at 3 hours, before I rotated 90 degrees

Left the last batch on a bit long - will try these in another 3 hours or so.

Dinner will be salmon on the medium.



  • cookn bikercookn biker Posts: 13,272
    Looking good. Thanks for showing how your set up was. Very helpful!
  • BashBash Posts: 1,011
    I'm not sure if there is any benefit to all the ceramics in the egg, but it was cold, and I wanted the egg to stay as cold as possible. I'm trying to drop it to 140, but it is hanging on to 150.

    If you haven't tried jerky, it is definitely worth it.
  • cookn bikercookn biker Posts: 13,272
    That's what Kari and Ku said while they were here. I'm ordering the cure tomorrow.
    I'm paying attention to your cook because of our discusion on Jerky. So let me know your thoughts when you are done with this one. I thank you!
  • BashBash Posts: 1,011

    When I was looking for the cure, shipping was high at every place I could find, so I found it locally (Bass Pro Shop). Tax was a lot cheaper than shipping.

    I posted the last time I did it, but changes this time are I cut it thicker, and I'm trying to hold the temps down a bit more, and I'll pull it before it darkens up too much. Also learned to keep the grid farther from the PS.

    I'll post more later.

    Do you know what temp to pull salmon at? Using the DP recipe.

  • cookn bikercookn biker Posts: 13,272
    Whenever I do salmon I pull it off by watching the white juices (there is a name for that) and the flakyness of it. Also by touch. I usually dry cure whn I do my salmon though. Professionally it should be between 120- 137.
  • BashBash Posts: 1,011
    Thanks - I think last time I pulled at 135. Think I'll pull at 125 this time. Gotta go get it!
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