Beef Jerky

Donwon9999 · January 2010

I am looking to make some Beef Jerky and have only come across two recipes for it.

I know to get the beef cut 1/8 - 3/16" thick and marinate it.

How should you cook it on the green egg?? Temperature, time, type of racks, etc.

Thanks,!!

Rhino · January 2010

I haven't made any yet, waiting for my stoker to arrive first. This is the recipe and method I am going to try though:

http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm

Bash · January 2010

I've got some on right now. Posted this earlier.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=798076&catid=1

I partially froze the sirloin, cut into strips about 3/8 inch thick, covered in High Mountain cure for 24 hours, then did the set up as above.

XL got up to 150 in about 3 hours, and has come back down to about 145 now.

High mountain cures taste great. I loved the heat of the Inferno blend, and now I'm doing sweet & spicy. Wife and kids like the tamer Bourbon BBQ blend.

Richard

Rhino · January 2010

That sounds good. I bought the sample pack of hi mountain. Can't wait to try!

NoVA Bill · January 2010

Hi Mt is great jerky cure. I use the Hi Mt jerky stand and get 4 lbs on it in my Med BGE. I've been using brisket but the last batch was eye of round. Got a great deal on london broil, 2.48/lbs, so I bought just under 5 lbs waiting for the next jerky cook.

Donwon9999 · January 2010

Nice setup. Where did you get the rack from?

Beef Jerky

Comments

Categories