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Beef Jerky

Donwon9999Donwon9999 Posts: 25
edited 12:18PM in EggHead Forum
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.



  • RhinoRhino Posts: 39
    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:
  • BashBash Posts: 1,011
    I've got some on right now. Posted this earlier.

    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.

  • RhinoRhino Posts: 39
    That sounds good. I bought the sample pack of hi mountain. Can't wait to try!
  • NoVA BillNoVA Bill Posts: 3,005
    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.

  • Nice setup. Where did you get the rack from?
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