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Beef Jerkey ???????
Bubba's dad
Posts: 97
If I am making Beef Jerkey on the egg should I use the place setter? What temp? Any help on this would be much appreciated.
Thanks you all and God Bless!
Comments
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Beef jerky is usually cured in a food dehydrator that uses low heat and air movement (fan) to dry the meat. An indirect setup (plate setter) would be best at low temp, 250. Not sure how long it will take to dry. Let me know how it turns out.
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Not something I've attempted yet, but The Naked Whiz has a write up on his site HERE
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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You want as low a temperature as you can get. Ideally around 130, but you'll never get that low unless you get something like this http://www.amazon.com/A-maze-n-Pellet-Smoker/dp/B007ROPJ1M/ref=sr_1_6?ie=UTF8&qid=1347636363&sr=8-6&keywords=cold+smoker
______________________________________________I love lamp.. -
http://www.youtube.com/watch?v=sl8_x39QO3w
I dig these guys, and they do beef jerky on a Weber Kettle
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one of my jerky cooks, used leftover lump in perforated coffee can to keep temp low...
http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=905853
canuckland -
I've done it a few times. TRIED to keep the temp about 180* or lower, with platesetter. I've always had to fiddle with it to make sure it doesn't go out. Usually takes 4-5 hours, depending on how thick you cut the meat. Good luck!
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I have done beef jerky several times on my BGE. Like Canugghead I use a small amount of lump in a perforated can. I use a platestter & a tray of ice to help keep temps down. I maintain a temp of 125-150...I also use this method when smoking cheese. I use the Hi Mountain jerky kit. We like the teryaki flavor...
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Has anyone had luck keeping the low temps using a DigiQ or something similar? Back in my Weber days, I know people used to make Jerky in the WSM so I know it can be done.Clarendon Hills, IL
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I've held 160 with my DigiQ. Never tried any lower than that, but I imagine you could use the paint can and get it down even lower. Risk is fire going out.
______________________________________________I love lamp.. -
My technique from a couple years ago:About 3 1/2 lbs. of Top Round sliced at 1/4". Ended up with about 1 1/2 lbs. after shrinkage. I used the DigiQ set to 165. Worked great. Marinated for about a day. Started taking jerky off the top rack after about 3 hours. Stuff on the bottom took a total of 6 hours. Next time I'll rotate the racks throughout the cook as we all know it is hotter at the top. Overall it turned out really good.Packerland, Wisconsin
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