Jerky Questions

BuckeyeBob · March 2012

I am starting to think about making some Jerky in the egg and I have some Jerky newbie questions:

1. I have some of the Hi-Mountain packs for jerky and they have both a rub and a cure packet in them. Do you typically cure it then put the rub on and cook or is the cure unnecessary?

2. Any secrets to keeping the fire low? I planned on just putting a handful of lump prelim in my chimney and dumping it on the unlit lump but any concerns with the bad gasses on the meat? Also, I don't have a DigiQ or Stoker so will be doing this manually.

3. I was going to use flank steak and was also thinking about doing some turkey. Any suggestions or thoughts on the turkey?

Thanks in advance for all your help.

ChokeOnSmoke · March 2012

1.) If by "curing", they mean marinating with salts, etc., then yes, I guess i do that. I've always added Tender Quick to my marinade. I just marinate overnight and add some additional rub before putting the meat on.

2.) Keeping the fire low is tricky but can be done. I did it many times before I purchase my DigiQ (which makes it really easy). Light a small amount of lump (a handful or two) and dump it on top of the unlit lump. Bring it up to temp SLOWLY so not to overshoot. Ideally, you want to keep it between 150-180 as you want to dry the meat, not cook it.

3.) I've always used Top Round for my jerky. Never tried Turkey, worth a shot.

The finished product is always worth the trouble it is to make this stuff! Good luck.

Flamethrower · March 2012

@Choke,How long time wise and how thick?

BuckeyeBob · March 2012

Thanks Choke. I asked about the cure as I have seen some recipes that don't use it.

ChokeOnSmoke · March 2012

@Choke,How long time wise and how thick?

Here's the details of the cook: