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Is Jerky too hard to attempt?

Mark0525Mark0525 Posts: 1,217
edited 5:41AM in EggHead Forum
My son love's jerky and we just bought some at the butcher store. Is it hard to do my own on the egg? Not a lot of instructions out there.

Mark
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Comments

  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    No not at all. Get a good cut of meat either cut it your self or easier, have the butcher cut it for you. Do your marinade then cook.

    I like using a lower lump level and a raised grid. lay the meat flat on the grid or rig a vertical type stand. You can even use some wooden kabob skewers and hang the jerky vertically through the grid - that puts the meat closer to the lump though.

    There are a lot of forum members that have recipes and how too's on their sites.

    Get over to thrideye's, bbq guru folks have something and I believe WessB has something on his too.

    GG
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  • Mark0525Mark0525 Posts: 1,217
    Thank you. I will give it a shot. Would a london broil work?
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  • Richard FlRichard Fl Posts: 7,836
    MANY DO IT.

    Jerky, Beef, Steve

    Have you ever made something so yummy that you can't stop eating it?I ate it for lunch, dinner and just finished a bunch for breakfast. I haven't made jerky in about 3 years.I always cut my strips when it is still frozen




    INGREDIENTS:
    5-lbs eye of round, trimmed:
    *Marinate for about 24 hours*
    1/3 cup Soy Sauce
    1/3 cup Teriyaki Sauce
    3 Tbs Worcestershire
    1/4 cup A-1 Steak Sauce
    1 Tbs Hot Sauce
    1 tsp Kosher
    1 tsp Tenderquick
    1 tsp Garlic Powder
    1 tsp Onion Powder
    1 1/2 tsp Chili Pepper Flakes
    1 tsp Black Pepper, freshly ground
    1/4 cup Brown Sugar
    1 Tbs Honey




    Procedure:
    1 Plate setter with foil, firebricks and skewers
    2 Cooked on XL @ 225°F with plate setter I used a couple of chunks of good dried apple on top of Maple Leaf lump. I took some off after 6 hours and I let the rest go for a couple of hours more. It was only 32F yesterday so it took a while.
    3 Cheers,
    4 Steve
    5 Team Cedar Grilling
    6 Canada


    Recipe Type
    Appetizer, Snack

    Recipe Source
    Source: BGE Forum, Steve Adams, 2007/03/10

    ***********************************

    Jerky, Beef, Scotty

    Reference Scott’s “Cold Smoking on the Egg” tutorial on the Naked Whizweb site at http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm


    INGREDIENTS:
    2 1/2 lbs Eye of Round (sliced 3/16” thick with the grain)
    2 Tbs. Dizzy Pig Raising the Steaks rub
    3 Tbs Fresh ground Ginger
    1 Tbs Fresh ground Lemon Grass
    2 pints Teriyaki Sauce
    1 cup almost boiling Water




    Preparation :
    1 All the spices were put in the hot water and stirred well. This mix was then added
    2 to the teriyaki and then the sliced beef was added. I put the mix in a food saver jar,
    3 sealed it and put it in the fridge for 18 hours.
    4 Because I have a Guru, I used it. This is not a necessity, but it helps keep the temp
    5 dead on. I’m shooting for 155 degrees, as this smokes and dries the beef without
    6 cooking it.
    7 My Egg was 58 degrees at start up, 12 p.m. I set the guru pit temp for 100 degrees
    8 just to get it rolling, but not overshooting. By 12:45, the pit temp was 110 degrees. I
    9 let it hang for 30 minutes, then I moved the setting to 120. By 2:25 pit temp was
    10 and I moved my setting to 145, knowing that it would settle in around 155.
    11 Every couple of hours, I carefully use a wiggle stick to clear the ashes and settle the
    12 coals in the can. This inevitably results in coals hitting a new piece of wood, and
    13 fresh smoke releasing.
    14 At 12 hours my jerky was ready. I let it cool completely and then put small portions
    15 in Food Saver bags. The combination of the salt, dried meat and lack of oxygen
    16 makes for a jerky that will stay safe without refrigeration for more than a month.


    Recipe Type
    Appetizer, Beef

    Recipe Source
    Author: Scott Borders (Scotty’s Inferno)

    Source: BGE Florida Eggfest '07, Scotty's Inferno
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  • bobbybbobbyb Posts: 1,349
    Check out the Hi Mountain jerky cure and seasoning kits. I've had success with these.

    http://shop.himtnjerky.com/online/home.php?cat=248
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  • USDA PrimeUSDA Prime Posts: 89
    Nope! My friend who "thinks" he can cook always takes a perfectly great 1 1/2 inch choice ribeye and by the time he gets through with it - it's jerky. Shall I tell him you're looking for a jerky recipe?
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  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    I would think that would be fine, but I like eye of round. See Richards post below, he has put some great info there for you.

    Kent
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  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    This was my 1st attempt 3 or 4 years ago.

    jerkyraw1.jpg

    GG
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  • Capt FrankCapt Frank Posts: 2,578
    I think we must have the same friend :laugh:

    Capt Frank
    Homosassa, FL
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  • Mark0525Mark0525 Posts: 1,217
    So the key is a low temp cook? I would think that would be hard to keep it that low.
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  • Mark0525Mark0525 Posts: 1,217
    I've read people use a coffee can with used lump in it. Is that the only place you put lump? I bought the meat but now I need the setup and the best marinade :)
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  • fishlessmanfishlessman Posts: 16,924
    the coffee can method works, i think its explained on the naked whiz site. for a first attempt go with the mound method, its real easy and the recipe is a great place to start out, temps can run a little higher with this method which makes things easier if your not up to holding real low temps
    http://bbq.yyyz.net/R_river_city_beef_jerky.asp
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  • JeffersonianJeffersonian Posts: 4,244
    I think your friend cooked the steak I had at a restaurant last week.
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