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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
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Comments

  • hapsterhapster Posts: 6,206
    Can't wait to see how this turns out...
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  • paqmanpaqman Posts: 1,331
    hapster said:

    Can't wait to see how this turns out...

    +1

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • FanOfFanboysFanOfFanboys Posts: 1,731
    hapster said:

    Can't wait to see how this turns out...

    Ha. Me too.

    I took a small bit and added some sirracha in diff container. Have few spicier pieces.

    Still hoping for a bit of guidance for parts I'm off on
    Boom
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  • GriffinGriffin Posts: 6,697
    Can't wait to hear how it turns out. Jerky in on my list once it cools down around here. What temps are you gonna smoke it at?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • I have made jerky twice. Came out pretty good. Tried to keep egg at 180, that was the hard part. Took about 3 hours.
    Whats the ice tray for?
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  • Little StevenLittle Steven Posts: 26,951
    Griffin said:
    Can't wait to hear how it turns out. Jerky in on my list once it cools down around here. What temps are you gonna smoke it at?
    Grif, If you make it send it up here and I'll smoke it for ya. There will be substantial "shrinkage"

    Steve 

    Caledon, ON

     

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  • EggcelsiorEggcelsior Posts: 10,250
    Griffin said:
    Can't wait to hear how it turns out. Jerky in on my list once it cools down around here. What temps are you gonna smoke it at?
    Grif, If you make it send it up here and I'll smoke it for ya. There will be substantial "shrinkage"
    @Little_Steven, this is very appropriately inappropriate for your comment.

    image
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  • CanuggheadCanugghead Posts: 4,405
    Whats the ice tray for?
    It helps to keep egg temp low, even more important if you're cold smoking cheese in warm weather.
    Vaughan, ON
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  • FanOfFanboysFanOfFanboys Posts: 1,731
    Whats the ice tray for?
    It helps to keep egg temp low, even more important if you're cold smoking cheese in warm weather.
    yup
    Boom
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  • FanOfFanboysFanOfFanboys Posts: 1,731
    I have made jerky twice. Came out pretty good. Tried to keep egg at 180, that was the hard part. Took about 3 hours. Whats the ice tray for?
    good to hear. thought would take longer
    Boom
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  • FanOfFanboysFanOfFanboys Posts: 1,731
    Griffin said:
    Can't wait to hear how it turns out. Jerky in on my list once it cools down around here. What temps are you gonna smoke it at?
    as low as i can get my egg ha
    Boom
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  • FanOfFanboysFanOfFanboys Posts: 1,731
    i was thinking I would shop-vac the egg. take a handful of ump and wood chips. maybe 70/30?
    Boom
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  • awmawm Posts: 177
    I was actually about to get some deer meat out of the freezer to make some jerky on my dehydrator. I've thought about trying it on my egg, just haven't done it yet. I think after reading this post I'm gonna go ahead and give it a try. I still don't have anything to make a "real" raised grid so I just use beer cans. I guess the jerky will do fine on the lower grid and the upper so I can get more meat on there, what do yall think?
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  • FanOfFanboysFanOfFanboys Posts: 1,731
    edited October 2013
    has the site changed how to post pictures? i thought just posted link from photobucket?
    Boom
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  • FanOfFanboysFanOfFanboys Posts: 1,731
    image
    Boom
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  • FanOfFanboysFanOfFanboys Posts: 1,731
    That is the meat yesterday when i first started. 
    Boom
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  • CanuggheadCanugghead Posts: 4,405
    edited October 2013
    awm said:
    I was actually about to get some deer meat out of the freezer to make some jerky on my dehydrator...
    I start jerky in egg for couple of hours to pick up smoke and get rid of the messy drips, then finish off with the comfort/convenience of dehydrator when more checking/rotating/pulling are required.



    Vaughan, ON
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  • FanOfFanboysFanOfFanboys Posts: 1,731
    Bc of how much it is going to take three batches on my Egg. First batch done. Came out excellent. Texture of jerky. Nice smoke flavor. I'll def be doing a lot this winter. Gonna experiment with diff marinades
    Boom
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  • SkinnyVSkinnyV Posts: 2,303
    Nice. What temps were u at with the ice pan. I've done it without and very little lump but temps creeped up.
    Seattle, WA
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  • GriffinGriffin Posts: 6,697
    Bc of how much it is going to take three batches on my Egg. First batch done. Came out excellent. Texture of jerky. Nice smoke flavor. I'll def be doing a lot this winter. Gonna experiment with diff marinades

    So what temp and how long did you end up smoking it for?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • FanOfFanboysFanOfFanboys Posts: 1,731
    It stayed around 180-200. I would occasionally have to close a bit, open a bit, back and forth, to prevent from getting to high or going out.
    My 2nd batch is almost done, few pieces are done, and it's been about 3 hours. It's right at 200.
    200 much easier to hold steady than 180.
    The first batch took longer bc of ice tray. I left in entire time and eventually ice melted and water was keeping jerky moist. Not ideal. This 2nd batch I only kept ice tray in until ice melted. Help keep temps down. Then I removed. So it's done a lot faster. And the pieces that are directly above tray have much better texture.
    Boom
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  • FanOfFanboysFanOfFanboys Posts: 1,731
    It is a much easier process than I expected and I'll def be doing a lot this winter. Biggest thing was just not letting it get hot. Pretty easy to keep at 200 or below.
    Boom
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  • awmawm Posts: 177
    Wish me luck.. I just put my batch on. I have the bottom vent wide open, and the top just a little bit. It wont get over 150, but I dont want it to get to hot so I guess im just gonna leave it alone and see what happens. 
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  • I don't think you are gonna want that bottom vent wide open...
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  • awmawm Posts: 177
    I read somewhere that said if you have just a little lump in the egg, and leave the bottom one all the way open and the top just a little it would stay at a low temp, Im worried now though that I didnt put enough lump cause it was holding at 150 for about 45 min and now its going down and Ive opened the top vent even more.
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  • SkinnyVSkinnyV Posts: 2,303
    Finished product pics?
    Seattle, WA
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  • awm said:
    I read somewhere that said if you have just a little lump in the egg, and leave the bottom one all the way open and the top just a little it would stay at a low temp, Im worried now though that I didnt put enough lump cause it was holding at 150 for about 45 min and now its going down and Ive opened the top vent even more.

    Can't say either way on that one, never tried it. Hope it goes ok.
    ·
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