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Jerky Help

Im looking at doing trying some jerky this weekend and need some help.

I have a large egg with AR and Stoker. 

I need help with the temp, time and cut of meat. With what I have been reading I'm thinking around 150 for 6 to 8 hr with a top sirloin cut in 1/4 in strips. Let me know if I'm wrong or should change anything. 

Also any marinates would be helpful.
Jeff from Winston-Salem, NC  - LBGE, MiniMax, Blackstone


  • ChokeOnSmokeChokeOnSmoke Posts: 1,898
    edited March 2014

    Here's a post I did a number of years ago.  I pretty much stick to this formula...

    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.

    Thanks for looking.



    Jerky marinade:
    1/4 C sugar
    3 T Tender Quick
    1/4 C honey
    1/8 C Country Bob's sauce
    1/2 T garlic powder
    2 T Texas BBQ Rub
    1/4 t hot chipotle powder
    1 C water
    1/8 C kosher salt
    Packerland, Wisconsin

  • I've made it a few times...Both round steak and ground beef with a jerky gun...1 lb of ground pork and 4 lbs of 80% ground beef)

    I like the high mountain mixes... here is a recent post... 200 degrees for 2-3 hours with lota of wood for smone...but I don't like mine super dry and chewy.
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • zosobao5150zosobao5150 Posts: 133
    If doing around 150, I would typically need 8-11 hours. Make sure you rotate your grids every couple hours.
    XL BGE
  • BuckeyeBobBuckeyeBob Posts: 670
    Here was my recent cook.

    I used Eye of Round and had my butcher slice it to 1/4 inch. Good luck.
    Clarendon Hills, IL
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