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Calling all Beef Jerky Specialists

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Chef Wil
Chef Wil Posts: 702
edited November -1 in EggHead Forum
Just put on about 4 lbs of beef jerkey. Sliced rounds using an eye of the round, 1/4 thin. Using Maple chips and followed recipe on BGE recipe site. Cooking about 175 degrees, about how long should they take to cook?
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Comments

  • fishlessman
    fishlessman Posts: 32,776
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    Chef Wil,
    never done the medalions, should cook faster than what im used to with bottom round cut with the grain. can you get the temp lower, i shoot for 145 and get an occasional 175 spike in temp.usually it takes me about 8 hours, but i start checking after about 5, let a piece cool abit and bend it. you want it to still be plyable but not snap.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • ShortRib
    ShortRib Posts: 180
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    Chef Wil,[p]You never know! I suggest putting them on and let 'em go for about 3 hours without peeking. Then start sampling. Could take 3 to 6 hours total.

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  • Chef Wil
    Chef Wil Posts: 702
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    fishlessman,
    yeah, I figured 175 to start and make sure fire doen't go out, then after 1 hour, I will tone it down to 145 to 150 for a few more hours. Thanks
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  • Chef Wil
    Chef Wil Posts: 702
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    ShortRib,
    I'll start peekin in about 2 hours..........LOL
    Thanks
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    Chef Wil,[p]I'm no specialist but I would start taste testing after 3 hours. That might only be a 5-6 hour cook.[p]Mike
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  • eggor
    eggor Posts: 777
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    Chef Wil,[p]if you leave the jerky on til you think its jerky, it'll probably be over done. It should be very pliable and just stiffening up a little bit. If you seal it in a platic bag and see a lot of condensation after 10 hours or so it was underdone and needs to go into a dehydrator or the egg for a while. DO NOT over cook it you can't fix that.[p]Scott

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  • Chef Wil
    Chef Wil Posts: 702
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    eggor,
    Beeing the CoonA&@#$S I am, stupid me, I put some water in the pie pan for the indirect, instead of removing moisture, I added more..............LOL[p]Just gonna take an extra week to finish my jerky I guess.
    Even stupid Professional Cooks make mistakes and even more stupider to admit it.
    Stupid is Stupid Does, maybe a movie can be made of this.
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  • Bobby-Q
    Bobby-Q Posts: 1,994
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    Chef Wil,
    Man you must have missed that day in class or were out that week of hard knocks when the ACF program covers the major African Rivers.
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