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Making jerky in the Egg

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Unknown
Unknown
edited November -1 in EggHead Forum
Optimusprimer2.jpg
<p />Is it possible to make jerky using the Egg and not other devices, such as dehydrators, etc.? I would love to be able to do this. If it IS possible, timing, temperature, and marinating/recipe tips would be GREATLY appreciated.[p]Thanks!
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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    Christo,
    Jerky? Heck yes! Someone will post some recipe pointers, but I used a marinade I bought at BBQs Galore. I had some London Broil that was 2 for 1, so I sliced it up, marinaded it and then spread it on grids over an indirect setup. I kept the egg around 180-200 and just turned it every once and a while until it was jerky. It takes a while and I found that some gets done before the rest, so I can't tell you a time. Several hours at least.[p]TNW
    The Naked Whiz
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  • Wise One
    Wise One Posts: 2,645
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    Christo, jerky is far easier than coming up with a Transformer photograph.

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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
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    Christo,
    Here is one of the best jerky recipes that I have made on the BGE. It is full of Forum Flare.[p]BTW, how much did you get for Optimums Prime on Ebay?[p]Hope this Helps,
    RhumAndJerk

    [ul][li]Nature Boy’s Variation on GFW’s River City Jerky[/ul]
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  • dan c
    dan c Posts: 31
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    RhumAndJerk,
    I'm glad this came up as I'm going to try it tonight, but what is the "pile" method??
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  • MickeyT
    MickeyT Posts: 607
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    hangingjerky.jpg
    <p />Christo,[p]This is my setup. It normally takes 4-6 hours depending on how much jerky I am doing. 180-220 is naormal temp.[p]Randy's site is a good one.[p]Have fun.[p]Mick

    [ul][li]Randy's site[/ul]
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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
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    dan c,
    The pile method is a simple approach to making jerky. You use hole-y type grill wok and just dump the meat in it in a pile. Every half hour, you stir the meat. After about 5 – 7 hours, the jerky is done. It is just an easy alternative to hanging the individual pieces of meat.[p]Hope this Helps,
    RhumAndJerk[p]
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  • BluesnBBQ
    BluesnBBQ Posts: 615
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    The last time I made jerky I used a TenderQuick based cure. I think I cured it overnight. I smoked it indirect for a couple of hours, then took it inside, and kept it in my oven on Warm for maybe 6-8 hours. I figured it only needs to smoke for an hour or two for flavor, and it's going to turn out drier in my oven than in the Egg. This is a pretty simple way of doing it.
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  • dan c
    dan c Posts: 31
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    RhumAndJerk,
    Ohhh, I gotcha! Thank you!
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