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BGE Jerky - How I Do It

Greetings friends,

I actually have ZERO idea how to do jerky. But this thing that arrived could help?


STAY SAFE!!
8-Damien


Large BGE and Medium BGE
36" Blackstone - Greensboro!


Comments

  • lkapigianlkapigian Posts: 6,701
    Woot Woot !
    Visalia, Ca
  • RyanStlRyanStl Posts: 41
    edited August 1
    I've never made jerky, but discovered Biltong early this year.  I made a few batches and it was great. Good luck with your first go at jerky.
  • lkapigianlkapigian Posts: 6,701
    RyanStl said:
    I've never made jerky, but discovered Biltong early this year.  I made a few batches and it was great. Good luck with your first go at jerky.
    Been wanting to give biltong a go...Malt Vinegar , Corriander ? Thick cut ?
    Visalia, Ca
  • nolaeggheadnolaegghead Posts: 33,386
    Egg is too humid, dehydrator much better.
    ______________________________________________
    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 

  • RyanStlRyanStl Posts: 41
    lkapigian said:
    RyanStl said:
    I've never made jerky, but discovered Biltong early this year.  I made a few batches and it was great. Good luck with your first go at jerky.
    Been wanting to give biltong a go...Malt Vinegar , Corriander ? Thick cut ?

    I do 1 part salt, corriander powder, and black pepper. That is after the mixture of white and apple cider vinegar soak.  I did not prefer thick cut or leaving fat on outside. Thicker takes longer, as I prefer it to be dried all the way through. Otherwise, too chewy.
  • buzd504buzd504 Posts: 3,189
    Egg is too humid, dehydrator much better.

    Egg for a little smoke with Amazin Smoker, then dehydrator.
    NOLA
  • johnmitchelljohnmitchell Posts: 5,441
    Damien can you post a pic of the model you got ( I nearly said please post a pic of your unit)🤐🤐🤐 We normally make Biltong in the cooler months by hanging it in the garage, but this has my attention 
    Greensboro North Carolina
    When in doubt Accelerate....
  • RunamuckRunamuck Posts: 15
    My jerky turned out awesome in the egg. Been a long time, have to do it again.
  • MaskedMarvelMaskedMarvel Posts: 2,792
    Damien can you post a pic of the model you got ( I nearly said please post a pic of your unit)🤐🤐🤐 We normally make Biltong in the cooler months by hanging it in the garage, but this has my attention 
    I nearly posted a pic of my unit, but the file size was too large. 



    I got the nine tray version. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • WebassWebass Posts: 243
    I received a dehydrator last year for Christmas and now make jerky regularly.  Lots of good recipes for the marinade on the internet.  After slicing with a knife several times, I invested in a meat slicer and it makes it so much easier and better.  Several good slicers on Amazon in the $80-$100 range.  I buy the 2 packs of top round roast at Costco.  Not much fat but trim any that's there.

    A couple of tips:  If the meat's frozen only thaw it out about halfway. If it's not stick, it in the freezer to get it frozen the same.  It'll slice so much easier.

    I marinade mine for at least 24 hrs. and more if I can.  After marinade, drain it in a colander, place it on a sheet of foil and paper towels.  Blot it to remove any excess marinade. 

    The kids and grand kids always want to make more and they say it's the best they've ever had. 

    It's lots of fun.  Enjoy          

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

  • MaskedMarvelMaskedMarvel Posts: 2,792
    thanks @Webass that’s about what I’m shooting for..

    here was batch #1 



    Next one I’ll try with the grain..
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • nolaeggheadnolaegghead Posts: 33,386
    Looks good, Damien.  I'm 100% across the grain.  Done it both ways. 
    ______________________________________________
    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 

  • MaskedMarvelMaskedMarvel Posts: 2,792
    Looks good, Damien.  I'm 100% across the grain.  Done it both ways. 
    Hand sliced. Shun sharp. Just ordered a Game Winner. Gotta be helpful...
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • lkapigianlkapigian Posts: 6,701
    Looks like a Winner ! Give it a go on onions garlic tomatoes ...makes for some great powders 
    Visalia, Ca
  • WebassWebass Posts: 243
    I'm sure it tastes as good as it looks.  You could package that!

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

  • Mark_B_GoodMark_B_Good Posts: 180
    lkapigian said:
    RyanStl said:
    I've never made jerky, but discovered Biltong early this year.  I made a few batches and it was great. Good luck with your first go at jerky.
    Been wanting to give biltong a go...Malt Vinegar , Corriander ? Thick cut ?
    The best biltong I've had is cured at 1/2" to 3/4" thick ... dunno the starting thickness, but I'd imagine at least 1".  Always has a 1/4" to 1/2" strip of fat running down one entire side.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mark_B_GoodMark_B_Good Posts: 180
    Runamuck said:
    My jerky turned out awesome in the egg. Been a long time, have to do it again.
    How??? That looks amazing. Can you share the recipe and method? I'd love to do this.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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