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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: 4,777
    Looking Good
    Visalia, Ca
  • EggMcMicEggMcMic Posts: 338
    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: 100
    I like.  What cut of meat?
  • nolaeggheadnolaegghead Posts: 30,638
    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: 2,949
    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: 2,949
    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: 24,615
    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. 
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