Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Jerky making today

ElkhornHuskerElkhornHusker Posts: 436
in EggHead Forum
1st time making jerky in the egg
Elkhorn, NE
1 large egg
28" Blackstone
Akorn Jr. 

Comments

  • lkapigianlkapigian Posts: 4,483
    Looking Good
    Visalia, Ca
  • EggMcMicEggMcMic Posts: 331
    Time and temp? Looks good to me!
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
  • DaddyshackDaddyshack Posts: 64
    I like.  What cut of meat?
  • nolaeggheadnolaegghead Posts: 29,537
    Looks good.  It's difficult trying to dry anything in the egg, the environment is much more humid than a food dryer/dehumidifier.

    One option is to smoke he raw meat for a few hours then transfer to your oven put on warm with the door cracked open.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 
  • GrateEggspectationsGrateEggspectations Posts: 2,756
    I echo the question re: time and temp.

    Looks tasty!
  • ElkhornHuskerElkhornHusker Posts: 436
    I used eye of round, top round and bottom round roasts.  Kept the egg at about 250 degrees,  between 90 minutes to 2 hours for each batch.
    Elkhorn, NE
    1 large egg
    28" Blackstone
    Akorn Jr. 
  • ElkhornHuskerElkhornHusker Posts: 436
    Definitely need more grid space when doing this.  Also it is not a good idea to make it and do a phone interview at the same time.  1st batch was charcoal 
    Elkhorn, NE
    1 large egg
    28" Blackstone
    Akorn Jr. 
  • GrateEggspectationsGrateEggspectations Posts: 2,756
    ElkhornHusker said:
    Definitely need more grid space when doing this.  Also it is not a good idea to make it and do a phone interview at the same time.  1st batch was charcoal 
    Sound advice right there. 
  • ElkhornHuskerElkhornHusker Posts: 436
    GrateEggspectations said:
    ElkhornHusker said:
    Definitely need more grid space when doing this.  Also it is not a good idea to make it and do a phone interview at the same time.  1st batch was charcoal 
    Sound advice right there. 
    Yep, I opened up the daisy wheel before the phone call, about half way through the phone call I thought oh sherlock.  Egg was above 400 degrees and most of what was inside was hockey pucks.  It's a good thing that my FIL believes that one cannot over cook meat as he will get some of the "well done" jerky.  
    Elkhorn, NE
    1 large egg
    28" Blackstone
    Akorn Jr. 
  • fishlessmanfishlessman Posts: 24,264
    ElkhornHusker said:
    Definitely need more grid space when doing this.  Also it is not a good idea to make it and do a phone interview at the same time.  1st batch was charcoal 
    you can get more on if you pile it in a mound and shuffle a few times during the cook, it also helps with those high temps as the mound protects it some what. spread it out late in the cook.
    fukahwee maine

  • ElkhornHuskerElkhornHusker Posts: 436
    fishlessman said:
    ElkhornHusker said:
    Definitely need more grid space when doing this.  Also it is not a good idea to make it and do a phone interview at the same time.  1st batch was charcoal 
    you can get more on if you pile it in a mound and shuffle a few times during the cook, it also helps with those high temps as the mound protects it some what. spread it out late in the cook.
    Thanks 
    Elkhorn, NE
    1 large egg
    28" Blackstone
    Akorn Jr. 
Sign In or Register to comment.
Click here for Forum Use Guidelines.