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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.



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