Jerky Meat ?

Unknown

Hi ! My 10 yr old and I plan to make some beef jerky this weekend.

The recipe posted on the site's cookbook looks good....But what sort of meat should I buy?

Has anyone tried alternatives to beef - chicken, pork, etc? Thanks - Dickson

Unknown

I'm headed to the store....Help !

bobbyb

Green_Giant,
The reason no one has responded is that you posted on the beta site: bge.net. Most folks read the forum at BGE.com. If you post there, you will get many more responses.

In the meantime.. here is one from Nature Boy.
Cheers, Bob
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Brisket Jerky
Boardwalk :: Forum ListClub Egg ::post new topic:: Posted by: Nature Boy on 2005/12/17 10:22:52 with karma: 0

In Reply to: Re: Brisket Jerky? posted by ccrider on 2005/12/17 09:44:29

Hey Charlie. How you doin mang?
I have probably done jerky 4 times in 6 years, so I am no expert. I change it up a little each
time, and have had pretty good results....but nowhwere near consistent (maybe that's cuz I change
it up everytime?? LOL)
Anyways, start with a lean beef....I love brisket. Stick it in the freezer for an hour and slice
thin WITH the grain...maybe 3/16 inch thick.

Here is the marinade I am using....just pencilled it down...I am kinda wingin it, but I want a
peppery sweet jerky.

1 cup soy sauce
3/4 cup turbinado sugar
1/4 cup whats dis chere sauce
2 tbsp sherry
1 tbsp granulated garlic
1 tbsp Sriracha Chili Sauce
2 tbsp Cow Lick
1 tsp tenderquick

I'll marinate overnight, then cook em up tomorrow. Hanging them is good if you can set it up,
but I have used GFW's old layering method with success. Anyways, however you lay them out the
more airflow around the pieces the better it dries. If you can keep it between 160 and 180 dome,
then that is good. Usually between 6 and 10 hours depending on the heat and the thickness of the
slice, and the particular cut of beef you use. I go really light on the smoke.

Hope it helps! There are quite a few folks here who have completed dozens of jerky cooks, and I'm
sure they'll chime in! I just started rambling cuz I happen to have some in the ondeck circle!
Brisket is in the freezer firming up now.
Have fun!
Chris

Unknown

Thanks for the jerky and posting advice.

I'll start posting on .com site. Thanks