Yoshida Jerky

ViennaJack · September 2008

Here's an old favorite of ours that I used to make in the water smoker before the Big Green Egg. This is the first time I've tried it on the Egg. The results were excellent!

I started with flank steak and sliced it into strips about 1/4" thick. I put the strips into a gallon Ziplock bag and covered them with Yoshida's Gourmet Sauce. let them marinate in the Yoshida's for about 15 hours.

After 15 hours of soaking in the Yoshida I distributed the strips on the three tier grill extender. I set the Egg up for smoking with the platesetter and short fire ring using hickory chips for flavor.

I smoked the strips for about seven hours at 160 degrees measured at the top grate. After about six hours I started checking them for doneness. The strips on the top grate and those closest to the sides of the other grates finished first, getting that characteristic jerky "translucent look" to them. I pulled the strips as they finished off and moved strips not done yet to the top grate. Here's the finished product:

Enjoy,

BENTE · September 2008

i keep thinking more and more about making jerky... i am thinking that this winter would be a good time..

so you have to get them to look a little translucent is that how you tell they are done?

ViennaJack · September 2008

Hi Bente,

They get a little bit translucent when they are done - you can shine a light through them. When done they are dried all the way through - there's no grey inside when you bite into them.

BENTE · September 2008

thanks i will take pictures when i give it my first try

Jupiter Jim · September 2008

Jack, That looks great and wish I had a pice right now. Great pictures also. Thanks for sharing, where do you get the Yoshida?
Jim

Cecil · September 2008

I get Yoshida at Costco, I love it as it is not too sweet and doesn't burn as some other Japanese sauces do.

Walt

Jupiter Jim · September 2008

Thanks Walt,
Jim

UGAVET · September 2008

i have a bottle of yoshidas in my pantry that i bought at Costco and now i know what im going to do with it. That is excellent looking jerky. nice job!

ViennaJack · September 2008

BENTE wrote:

thanks i will take pictures when i give it my first try

Be sure to post and let me know what you think of the taste!

ViennaJack · September 2008

Jupiter Jim wrote:

Jack, That looks great and wish I had a pice right now. Great pictures also. Thanks for sharing, where do you get the Yoshida?
Jim

Jim,

I get my Yoshida at Costco but I'm beginning to see it at regular grocery stores too. It's a teriyaki glaze so if you can't find Yoshida you can try Kikkoman or others.

ViennaJack · September 2008

UGAVET wrote:

i have a bottle of yoshidas in my pantry that i bought at Costco and now i know what im going to do with it. That is excellent looking jerky. nice job!

Thanks for the comments. The only problem with this jerky is that it goes FAST. I ended up with about 24 oz of finished product. I vacuum packed 12 oz to ship to my son in Seattle, and the remaining 12 oz was gone by lunchtime the next day.

MAC · September 2008

I just have to speak up here. The BGE is a wonderful machine. I own 3. But it is not a Shopsmith. It is not the end-all-be-all. You need to dry the meat OUT. I use Tender Quick and I use a Big Chief. I know but I can store this stuff on a shelf or take it camping or give it away a year later. I use an old recipe posted on this site by Kevie. If you want it, email me. For the rest of the mamal flesh in the world I am ON IT with the BEG's. Size to fit. LOL

Yoshida Jerky

Comments

Categories