My first beef jerky on the egg came out great!!

chefreyguy12 · September 2008

4 hour marinade in worcheshire, salt, molasses, soy, ginger, onion powder, garlic powder, . indirect with wood 150 till dry 6 hours. ! perfect! brisket sliced 1/4 inch thin with the grain all the fat trimmed off.

HorsieMom · September 2008

That really looks great. Never thought to make jerky on the Egg. :ohmy:

Cecil · September 2008

What did you do to hold that temp? Looks great BTW.

Walt

chefreyguy12 · September 2008

i used bge lump coal and built the fire with the lid open 10- 15 minutes dropped in wood chips place setter , extender rack , with meat on, closed it and as soon as the temp shot up i closed the vent to the size on a dime opening and the daisy wheel on top just as minimal as possible, and opened it 3 hours to check then 3 hours later.

Cecil · September 2008

I'll have to try it, I have been unable to keep fire going at such a low temp.

Walt

Kokeman · September 2008

I have made a couple a batches using Hi Mountain jerky cures. I follow their directions but ad a little pepper and cayenne. I smoke with hickory lumps for 3 to 4 hours at 200. A friend is going to bring me some deer roasts he wants me to make jerky out of it for him. I can't wait to try that.
Koke

chefreyguy12 · September 2008

try using like 3 starter blocks to get the coals going in different places its not important when you are doing high heat or any thing over 300 but it helps for under 200 to have a real spread fire in the beginning

Charleston Dave · September 2008

Chef, I believe that would be an excellent demo for Eggtoberfest

chefreyguy12 · September 2008

i would love to but i am at the restaurant this year booked that day next year im there no question, ive never been.

Scotty's Inferno · September 2008

Looks great!

My first beef jerky on the egg came out great!!

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