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