Beef Jerky

Newbie · July 2004

I just received my BGE (Large) and my BBQ Guru. I am planning on making some Beef Jerky and I have a "few" questions (:[p]Questions:
1 - I saw recipes that say to slice the meat across the grain while others say to slice with the grain. Any preferred method? length/width/thickness recommendations?
2 - The BBQ Guru website shows in one of their recipes a 175 degree temp for the BGE. Is that correct? Most other recipes talk about 140~150 degrees
3 - Any suggestions for rubs/marinade? I also saw someplace that one needs about 1 Tsp of salt per 1 lb of meat. Is that correct? How would one compensate to offset the soy sauce?
4 - I am planning on using Beef round (about 6lbs or so). a) Should I be using other cuts? how much final product would I end up with?
5 - any advice on the charcoal (amount, location, etc.)[p]Any advice is greatly appreciated...

Pakak · July 2004

I've got my first batch in the egg right now! I made a rack like eggor has and that he so graciously provided the drawings for.[p]1) I bought a whole buffalo top round, cut it into steaks then into strips. The cuts are cross-grain. I've never done this before, but it LOOKS right and I think will be more tender this way.[p]2) I'm doing mine about 250°. I'll give the link (below) to eggor's description of how he does his at this higher temp and the rationale. Basically, he cuts his thicker. I liked it that way - meatier jerky and NOT cardboard.[p]3) There's a sporting goods store nearby where I bought ready-made cure and seasoning. Here's a link to the company where you can buy it online, if nescessary - [p][p]Hi Mountain Jerky[/p][p][p]4) As I said, I'm using buffalo. It's amazingly lean. I started with 12 1/2 pounds and trimmed off 2 pounds. MOST of the trimmings can be used for something else. They just don't look like they'd make good jerky. I'm thinking of some stew or something similar. I dunno, this is my first time trimming out a whole top round and I might do even better next time.[p][p]5) I had a bunch of "Wicked Good" left in the egg from my last cook and am using it. Didn't even add any fresh, just stirred it up and lit.

[ul][li]Eggor's Jerky Method[/ul]

Pakak · July 2004

Update ...[p]Here's my first batch. While I cured all 10 1/2 pounds, I only put a portion on to smoke. I wanted to make SURE I had the methodology down. Everything tastes pretty darn good! Next batch, I think I'll pull off sooner though. This one is just a tad dry. As eggor said, you can always put it back in, but once it's overdone there's not much you can do. I REALLY like the thicker, heartier pieces of meat.[p]

Newbie · July 2004

Pakak,[p]Looks great! My mouth is salivating as I look on.[p]I took your advice (and Eggor's) and fashioned myself a stainless steel rack (kind of like yours and Eggor's but less "fancy"). The meat goes on in a few...[p]Thanks for the picture!

eggor · July 2004

Newbie,
so how is it going, kind of curious how you set up the rack?[p]scott

Beef Jerky

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