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(whoops!) First Jerky Cook (w/pics) Part 2

ShortRibShortRib Posts: 180
edited 1:18PM in EggHead Forum
Here is my first cook, I used three stackable cooling racks that I rotated every three hours.[p]Jerky1.jpg[p]It came out GREAT!!![p]Jerky2.jpg[p]ShortRib


  • DaveDave Posts: 163
    ShortRib,[p]What cut of meat did you use for your Jerky?[p] Dave

  • Crab legCrab leg Posts: 291
    Looks good. Got a few questions. Time, temp, and where did you get them racks? Nice racks!

  • ShortRibShortRib Posts: 180
    Crab leg,
    I researched it hard on the forum. The temp was about 190-195. I was told the easiest way of getting such a low temp was to use "used" charcoal. I had about half an egg full of half burnt charcoal in my egg. Time is hard to figure out. The rule of thumb I was told was to start sampling after 3 hours. Every two hours after that I rotated the racks and picked off the smaller pieces that were done sooner. I was completely done after about 8 hours. I bought the racks at Target. They are stackable cooling racks that you can find in the kitchen area (roughly $5). I tried to stack them using the extensions, but there was not enough room and I couldn't shut the lid of the egg.

  • ShortRibShortRib Posts: 180
    Dave,[p]Used London Broil. I asked the butcher at the local grocery store to slice about 4 pounds of London Broil around 1/4" to 3/16". Then cut it into strips when I came home. Marinaded it on Wed. cooked it on Friday.

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