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Jerky

Hello Fellow EggHeads,
I need to whoop up some killer beef jerky this weekend. I will not be able to start until Saturday morning and need to have it ready by Monday. Thanks in advance for y’all throwing in. 

Comments

  • lkapigianlkapigian Posts: 5,386
    edited July 16
    So many variables and flavors , what one likes another may not...me, I use eye of round, my Go to marinade is VeriVeri Terriake with added chili flakes, garlic onion powder and smoked paprika. Cure 1...marimate overnight and pat dry...i use a dehydrator but you can use your egg. Oven or hang dry

    Can,you tell us a little more about your plan
    Visalia, Ca
  • Here’s a recipe shared with me by the great @vb4677. Have made it several times and shared it with friends. We’ve all had great success.

    Peppered Beef Jerky

    INGREDIENTS

    1 (12-oz.) can or bottle Dark Beer

    1 cup Soy Sauce

    1/4 cup Worcestershire Sauce

    3 Tbsp. Brown Sugar

    1 Tbsp. Morton Tender Quick Curing Salt (Optional)

    1/2 tsp. Garlic Powder

    3 - 4 Tbsp., divided Coarsely Ground Black Pepper

    2 lbs. Trimmed Beef Top or Bottom Round, Sirloin Tip, Flank Steak, or Wild Game


    METHOD

    • In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, Curing salt, garlic powder, and 2 tablespoons of black pepper.

    • With a sharp knife, slice the beef into 1/4-inch thick slices against the grain. (This is easier if the meat is partially frozen.)

    • Trim any fat or connective tissue.

    • Put the beef slices in a large re-sealable plastic bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade.

    • Seal the bag and refrigerate for several hours, or overnight.

    • Remove the beef from the marinade and discard the marinade.

    • Dry the beef slices between paper towels.

    • Sprinkle the beef slices generously on both sides with the pepper. Arrange the meat in a single layer directly on the grill grate.

    • Smoke for 4 to 5 hours at 180F, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

    • Transfer to a re-sealable plastic bag while the jerky's still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks.


  • fishlessmanfishlessman Posts: 25,041
    edited July 17
    this is the one i like.  i just mound it in a big pile and keep flipping it,  this method is good if you have problems keeping temps under 175

    Jerky, Beef, River City, Gfw

    Philosophy: Experiment... Measure Nothing... Season until it tastes good!


    INGREDIENTS:
    3-5 lb beef brisket sliced thin (1/8" or so) with the grain
    1 cup Soy Sauce
    3/4 cup Brown Sugar
    1/4 cup Dark Molasses
    1 tsp Onion Powder (or to taste)
    1 tsp Garlic Powder (or to taste - don't use fresh garlic - it will make the jerky bitter)
    1 tsp Black Pepper (or to taste)
    Dried Chilies Arbol chilies are my personal choice - cayenne are OK - avoid hot sauce because of the vinegar




    Directions:
    1 Marinade the beef (3-5 lbs sliced thin) at least 1 hour. I typically do it (12 hours) overnight.
    2 Smoke over low heat (dome temperature 160 to 180 degrees) until desired texture. It may take 12 or more hours. Turn it every couple of hours.
    3 The strips of beef are placed on the grill to create the mound - the grill is preheated to 160-180 using firebricks and drip pan - I let the mound cook for about 1¼ hours and flip the whole thing using a 2nd grid - then it cooks for another hour - after 2¼ hours I'll take it off the grill and start to separate all the pieces from the mound - as the day progresses, I'll use a pair of tongs to turn the jerky about every hour and make sure that all the pieces get rotated.
  • nolaeggheadnolaegghead Posts: 31,187
    main thing is get the salt right.  Oven is much better for drying than the egg.
    ______________________________________________
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    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 

  • buzd504buzd504 Posts: 2,891
    edited July 17
    main thing is get the salt right.  Oven is much better for drying than the egg.

    I like to put it on the egg for a little smoke, usually with the amazin smoker, and then I put it in the dehydrator.
    NOLA
  • CanuggheadCanugghead Posts: 6,746
    buzd504 said:
    main thing is get the salt right.  Oven is much better for drying than the egg.

    I like to put it on the egg for a little smoke, usually with the amazin smoker, and then I put it in the dehydrator.
    I used to start jerky in egg for smoke, then finish in Excalibur too, but not anymore. It's so much easier in my outdoor oven aka pellet pooper.
    canuckland
  • my first attempt at jerky on BGE.  so far so good, but it cooked fast!  was running 150-200.  now to finish in dehydrator and seal some up for later!
    I fish and grill year round in Fairbanks, Alaska
  • alaskanassasinalaskanassasin Posts: 2,013
    my first attempt at jerky on BGE.  so far so good, but it cooked fast!  was running 150-200.  now to finish in dehydrator and seal some up for later!
      Hey jerky looks good! Welcome to the forum!  Former Alaskan here, I remember visiting Chena hot springs when I was a kid, I bet that place has changed.
      Anyway post often and have fun!

     
       
    South of Columbus, Ohio.
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