Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Finally doing jerky on Egg

So I've been intending to do jerky awhile. Finally doing it. Bought 5.3# of beef today. Three diff cuts. Top round steak, flank steak, and rump toast.
Flank steak same price as choice ribeye!!
So I sliced up this afternoon. Some were strips, some wide and thin, some little pieces bc leftover. Cut out as much fat as I could.
My marinade was all eye test. Allegro classic, worsterchire, soy sauce, sea salt, pepper, brown sugar, garlic salt, onion powder.
Anything else recommend I add? I was think ~24 hours in that. Sound right or less? It seemed salty. Hopefully doesn't taste salty once done.
I am using mesquite wood chips and Best of the West lump (first time using)
I plan to use small pile of lump and wood chips. PS legs up. Aluminum lasagna pan filled with ice on the feet and PS. Grate on top of that. Top and bottom vents barely open.


Any other tips? Areas for improvement?

Boom

Comments

Sign In or Register to comment.