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Beef Jerky Question

IdahoeggerIdahoegger Posts: 17
edited 1:23PM in EggHead Forum
Want to attempt to make some beef jerky on BGE. Never had made any before. So which cut of beef makes the best? How thick? and would appreciate a good recipe. What temp works best for this in the BGE?
Thanks

Comments

  • ChuckChuck Posts: 812
    jerky.jpg
    <p />pitmeister,[p]I just did 2 eggs worth of jerky last weekend, one venison and one beef. Jerky is great on the BGE so make a lot. The link is to a good recipe that you can tweek as you like (I add some teriyaki and whatever else i feel at the time). The meat i use is top round. My butcher has what they call "de-nuded" top round that works great, no waste at all. Marinate for a few days if possible. I sprinkle some chipotle on before it drys for an added kick. I probably cut mine 1/8 to 3/16" think. As far as temp almost as low as you can get (i do about 170) you are trying to dry it not cook it. Hickory or Jack daniels smoke it what I use. [p]Good luck with it.[p]Chuck

    [ul][li]Jerky[/ul]
  • pitmeister, Jerky on the egg is awesome. Have fun! Scott

    [ul][li]Joiky smokin'[/ul]
  • Wise OneWise One Posts: 2,645
    pitmeister, use a flank or round steak and slice about 1/8" thick across the grain.

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