Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Jerky Help
Options
Jeffroe189
Posts: 273
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
Comments
-
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 saltPackerland, 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.
http://eggheadforum.com/discussion/1161029/jerky#latestMaking the neighbors jealous in Pleasant Hill, Ia one cook at a time... -
If doing around 150, I would typically need 8-11 hours. Make sure you rotate your grids every couple hours.XL BGE
-
Here was my recent cook.
http://eggheadforum.com/discussion/1162311/beef-jerky#latest
I used Eye of Round and had my butcher slice it to 1/4 inch. Good luck.Clarendon Hills, IL
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum