Is Jerky too hard to attempt?

 
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

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

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?

 
This was my 1st attempt 3 or 4 years ago.



GG

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

I think your friend cooked the steak I had at a restaurant last week.