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Is Jerky too hard to attempt?
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Mark0525
Posts: 1,235
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
Mark
Comments
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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 -
Thank you. I will give it a shot. Would a london broil work?
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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 -
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 -
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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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 -
This was my 1st attempt 3 or 4 years ago.
GG -
I think we must have the same friend :laugh:
Capt Frank
Homosassa, FL -
Here was the post that inspired me to try beef jerky:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=774182&catid=1
Here are some of mine:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=798076&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=803247&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=778448&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=778125&catid=1
Richard -
So the key is a low temp cook? I would think that would be hard to keep it that low.
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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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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.aspfukahwee maineyou can lead a fish to water but you can not make him drink it -
I think your friend cooked the steak I had at a restaurant last week.
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