Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
D'man's Beef Jerkey
Ingredients
• 1 ½ - 5lb Top or Bottom Round, Flank Steak or London Broil. |
Instructions
If you have a nice butcher, ask him (or her) to slice it thin (¼-3/16-inch thick, my butcher slices large, thin pieces!) If you slice it yourself, trim away all fat then partially freeze until firm. Then slice pieces of desired thickness (thicker pieces yield "meatier" jerky.Cover strips with "HI MOUNTAIN JERKY SEASONING" (www.himtnjerky.com) following instructions and let cure for at lease 4 hours or over night. (I doctored up the seasoning with whatever I found in the cabinet! I also use fresh garlic.)
Cooking/smoking on a grid of some type yields the best results. I used an aluminum mesh that looked like a "gutter guard".
Fire-up the Egg and let temp become steady at 200 - 250 degrees. Soaked wood chips really add flavor!
Smoke cured jerky at low and slow temp. After about 10-15 minutes, check and flip. Continue smoking for another 10+ minutes or so. Egg temp and meat thickness will greatly affect cooking times, as will your personal taste (meaty vs. drier).
Notes
Number of Servings:
Time to Prepare:
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum