Doing a little beef jerky

tarheelmatt · February 2015

The start of some beef jerky. First time trying this so we'll see how it goes.

tarheelmatt · February 2015

Egghead_Daron · February 2015

Curious to hear how it turns out. I have not been overly thrilled with the jerky I have done on the Egg. I can't seem to keep temps low enough for my likings. What temp you going to run?

tarheelmatt · February 2015

Egghead_Daron said:

Curious to hear how it turns out. I have not been overly thrilled with the jerky I have done on the Egg. I can't seem to keep temps low enough for my likings. What temp you going to run?

Going for 155°. Hopefully using the Party Q helps.

Egghead_Daron · February 2015

Cool. Sounds like a plan. Looking forward to finished results. I have been seasoning with Swamp Venom after marinade the last couple batches on the dehydrator. If you like it with a kick that is great.

tarheelmatt · February 2015

Coming along well... seems quick though. I have sampled and it's pretty dang good.

SkinnyV · February 2015

Looks good to me well done What cut of.beef?

tarheelmatt · February 2015

SkinnyV said:

Looks good to me well done What cut of.beef?

Thanks! It was top round, but labeled London Broil.

Deviledegger · February 2015

Has anybody tried using light bulbs for heat and the APNS for smoke? I've always wondered if this would work but haven't had the opportunity to try.

Deviledegger · February 2015

By the way it looks pretty good from here. I love beef jerky.

Durangler · February 2015

I believe London Broil is the best meat for jerky. Thick cut & relatively lean. It's what I use.
Looks good!

tarheelmatt · February 2015

Thanks... I pulled the jerky already... It didn't go 12hrs, but the meat had dried nicely and great tasting.

tarheelmatt · February 2015

tisoypops · February 2015

Dude, that's awesome! How well were you able to hold your temp? And how possible without the controller? I want to do some jerky but don't have a controller and seems like most say it's hard to keep it anhwhere below 225, some I've read say 250 even

Egghead_Daron · February 2015

Damn that looks good! Nice work!

CoalCreek · February 2015

awesome

tarheelmatt · February 2015

tisoypops said:

Dude, that's awesome! How well were you able to hold your temp? And how possible without the controller? I want to do some jerky but don't have a controller and seems like most say it's hard to keep it anhwhere below 225, some I've read say 250 even

Have to build a small efficient fire to start. I made a reducer of sort for the fire. Not sure how hard it is to control without a controller with a reducer.

I have more pictures to share of my setup. I'll post later.

tarheelmatt · February 2015

Few more pictures from today...

The setup...

Image: https://lh4.googleusercontent.com/-LIEmN_Qq8yE/VOqD5fCsWoI/AAAAAAAAISI/z-A4iY_xNLA/w1296-h865-no/DSC_6024.jpg

Getting ready to go on...

Image: https://lh3.googleusercontent.com/-PxBjPhSpnnM/VOqD5gVuPmI/AAAAAAAAISM/ddOrlkE4iwY/w1296-h865-no/DSC_6025.jpg

4lb top round went to this...

Image: https://lh3.googleusercontent.com/-Ap1d2DLSKLQ/VOqD683fP6I/AAAAAAAAISU/KfysYjTAhLM/w1296-h865-no/DSC_6028.jpg

Image: https://lh3.googleusercontent.com/-Q6iwtz_gujE/VOqD_9_hIHI/AAAAAAAAISs/R7nVLosZ1v8/w1296-h865-no/DSC_6029.jpg

Image: https://lh3.googleusercontent.com/-K9_QbtUZHuM/VOqD_4C_0fI/AAAAAAAAISk/LDGKPtXSPlo/w1296-h865-no/DSC_6033.jpg

tarheelmatt · February 2015

Brought a sandwich bag full of jerky with me to work and ran out in 15 min. People loved it! Will have to do more of this soon.

Zmokin · February 2015

Durangler said:

I believe London Broil is the best meat for jerky. Thick cut & relatively lean. It's what I use.
Looks good!

London Broil has been my go to cut for Jerky for the last 3 decades.

MelSharples · February 2015

So from the photos can I deduce that you didn't use a damper/metal top? And the partyq held the temp that low? I've been looking at these and that would be a ringing endorsement.

tarheelmatt · February 2015

MelSharples said:

So from the photos can I deduce that you didn't use a damper/metal top? And the partyq held the temp that low? I've been looking at these and that would be a ringing endorsement.

@MelSharples I used the daisy wheel along with the Party Q. The daisy wheel was barely open (maybe a 1/16th). The key is building a small fire.

I was using Fogo lump here as well as a piece of hickory and apple. Fogo I have found is excellent with low and slow types of cooking. At one point, the temp crept to 170°, so I closed the daisy wheel even more (to the 1/16") and it held 155° until done.

tarheelmatt · February 2015

Zmokin said:

Durangler said:

I believe London Broil is the best meat for jerky. Thick cut & relatively lean. It's what I use.
Looks good!

London Broil has been my go to cut for Jerky for the last 3 decades.

@Zmokin do you make yours on the Egg? This seemed to finish pretty quickly. I have no clue on time. I was just going by look, feel, and taste. I am wanting to say 5-6 hours is what it took.

fusionhq · February 2015

I am signed up for this one...I need to do this soem time soon...Maybe I missed it @tarheelmatt, but how long does this cook take? Do you have a step by step that you followed for marinade, seasoning, cook setup, etc...?

NPHuskerFL · February 2015

That close-up shot! Nom Nom meat candy!

tarheelmatt · February 2015

fusionhq said:

I am signed up for this one...I need to do this soem time soon...Maybe I missed it @tarheelmatt, but how long does this cook take? Do you have a step by step that you followed for marinade, seasoning, cook setup, etc...?

Well, the timing I am not so sure about. I really do a piss poor job at that sometimes. I am thinking around 5-6 hours.

I used the following recipe:

INGREDIENTS:

3-5 lb top round/ London broil sliced thin (1/8" or so) with the grain

1 cup Soy Sauce (*I used half soy and half Worcestershire sauce)

3/4 cup Brown Sugar

1/4 cup Dark Molasses

1 tsp Onion Powder (or to taste)

1 tsp Garlic Powder (or to taste - don't use fresh garlic - it will make the jerky bitter)

1 tsp Black Pepper (or to taste)

Dried Chilies Arbol chilies- cayenne are OK - avoid hot sauce because of the vinegar (Note I used some cayenne and red pepper flake as I forgot to get peppers).

Directions:

1 - Marinade the beef (3-5 lbs sliced thin) at least 1 hour. I typically do it (12 hours) overnight.

2 - Lay beef strips on grate. You can drape over the grate and get more on a single tier. I just placed a single layer on.

3 - Smoke over low heat (used grid temp of 155° degrees) until desired texture. It may take 6-8 hours.

tarheelmatt · February 2015

NPHuskerFL said:

That close-up shot! Nom Nom meat candy!

Thanks Husker! It was very good and tasty!

shucker · February 2015

that looks great. I made some deer jerky yesterday on my dehydrator. Balls arent quite big enough to try and regulate bge temps below 250.

tarheelmatt · February 2015

shucker said:

that looks great. I made some deer jerky yesterday on my dehydrator. Balls arent quite big enough to try and regulate bge temps below 250.

I am not sure how difficult it would be to regulate with out a controller with the smaller fire.

fusionhq · February 2015

Thanks MAtt!!!

Zmokin · February 2015

tarheelmatt said:

@Zmokin do you make yours on the Egg? This seemed to finish pretty quickly. I have no clue on time. I was just going by look, feel, and taste. I am wanting to say 5-6 hours is what it took.

Not yet. I've been using a dehydrator for years (before that I used the oven at 150). Anyway, I bought an A-Maze-N smoker and had planned on cold smoking bacon as my first use, but as I didn't get to that yet, now I'm thinking my first use will be making jerky on the BGE with the A-Maze-N smoker. I figure on a hot summer day, it should be easy to keep a nice <150 smoke temp with the A-maze-N smoker.

Doing a little beef jerky

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