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Jerky

Has anyone here attempted beef jerky on the egg. If so how did you do it and what recipe did you use.

Comments

  • MickeyMickey Posts: 16,504
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • SkinnyVSkinnyV Posts: 2,742
    Since i own a mini i just did 10lbs last week on my brown egg, terracotta pot smoker. I found it does best when i took the time and had it hanging from the grate { lots of toothpicks).
    As far as recipe i followed none, its easy with mix of soy sauce, brown sugar or honey, pepper.. add what u like and marinate 24 hrs. I even added hot sauce to one batch and it added a kick.

    Will be doing more soon, the 10lbs was before drying, i might have ended up with 3 afterward.
    Seattle, WA
  • ChokeOnSmokeChokeOnSmoke Posts: 1,790
    edited December 2012
    Here my post from a few years ago, just did another batch 2 weeks ago, turned out great...

    This is marinade I used:
    1/4 c. white sugar
    1/4 c. brown sugar
    1/8 c. kosher salt
    1/4 c. tender quick
    1/2 c. honey
    1/4 c. Country Bob's all purpose sauce
    1 T. garlic powder
    2 T. favorite rub
    1 T. cayenne pepper
    2 c. water 

    About 2 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.
    ry%3D315

    ry%3D400

    ry%3D400
    Packerland, Wisconsin

  • Very simple, but very good recipe-

    1 teaspoon salt

    1/4 teaspoon pepper

    1 teaspoon garlic powder

    2 tablespoons Worcestershire sause

    1 lb. lean meat

    Make sure you add wood for smoke. Use the lowest heat you can hold. I try to keep dome at 200* and it takes about 4-5 hours depending on how thick I cut it.

    I did some goose breasts a few weeks back that came out great.

  • esddesdd Posts: 44
    Just did about 2lbs Sunday. I used a top round roast, chilled until nearly frozen and then sliced into strips, tossed the strips into a gallon zippy bag and marinated overnight in spicy allegro. The jerky turned out great. I draped the strips over the wire rack and cooked for about 4 hours indirect as low as I could, about 200 deg. I have a deer promised to me and plan to make jerky from the back straps.
  • GriffinGriffin Posts: 7,069

    How do you know when the jerky is done? And do you cut the meat with the grain or across it?

    I was pantry scrounging the other day and came across to jerky spice kits I had totally forgotten about that I want to use now.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • nolaeggheadnolaegghead Posts: 15,355
    I dry it until it's about 50-60% lighter (from moisture loss).  There are people that do 75%, but I find that too dry and chewy for my taste.  You can weigh a piece if you like, or just eat some now and then and stop when it has a dryness you like.

    I cut across the grain.  There's another camp that does with the grain.  You find it sold both ways.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • fishlessmanfishlessman Posts: 17,483
    take a piece off the smoker and into the fridge for 10 to 15 minutes then sample it, its a better test than when warm. i like it with the grain. been too long since ive made it, maybe this weekend
  • I wonder if a butcher would cut for you

  • nolaeggheadnolaegghead Posts: 15,355
    ttexxan said:

    I wonder if a butcher would cut for you

    Maybe - you want every bit of fat removed from the outside before it's cut.  Fat goes rancid on jerky after some time, so you generally want to remove it, and it's easier to remove before you slice. 

    Adding pink salt, storing in an air tight container or refrigerating keeps that problem at bay - I do like the taste of a little fat in my jerky, but traditionally it should be very lean.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I am still learning meats, what would be the best to get in meat selection.  Thanks for comments so far
  • nolaeggheadnolaegghead Posts: 15,355
    edited December 2012
    I like using top round.   Any lean roast will work.  And it doesn't have to be beef.  Chicken, turkey, pork, deer, elk, duck, etc. all have been made in to jerky for thousands of years.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • thanks for the info.  I have had deer before and really good!!  Going to give the jerky a try this weekend.
  • I like using top round.   Any lean roast will work.  And it doesn't have to be beef.  Chicken, turkey, pork, deer, elk, duck, etc. all have been made in to jerky for thousands of years.
    Whale is good also

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 15,355
    I hear it tastes like frog legs
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Griffin said:

    How do you know when the jerky is done? And do you cut the meat with the grain or across it?

    I was pantry scrounging the other day and came across to jerky spice kits I had totally forgotten about that I want to use now.

    I go by "look" to tell when its done.  You'll know it when its "done".

    I've cut my own a few times but it's too hard to get it uniform unless you have your own slicer.
    I have my local grocery store (Festival Foods) butcher cut it for me.  Any butcher will do it for you.
    Packerland, Wisconsin

  • ttexxan said:
    I am still learning meats, what would be the best to get in meat selection.  Thanks for comments so far
    Top Round.
    Packerland, Wisconsin

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