Beef Jerky

RedFish

Looking for any and all Beef Jerky info (times, temps, recipes, tips) for making it on the Egg. Thanks

Chuck

<p />Redfish,[p]I use the linked recipe for a base for my jerky. I add some teriyaki sauce, honey and a chipotle rub to mine. I dry it at 175* for about 6 hours on stacked, flat wire trays. After 2 hours I flip it and sprinkle on some more rub. After 4 hours I stir it up a lot and keep and eye on pieces getting done faster than others. The picture is three trays stacked over and inverted plate setter using a grid extender. It's a combination of beef and venison. I hope this helps. Jerky is a great thing on the Egg.[p]Chuck <><[p]
[ul][li]jerky[/ul]

Stogie

<p />Redfish,[p]Here you go. 20 years of jerky making revealed![p]Feel free to e-mail if you have any further questions.[p]I did 12 pounds yesterday and had to take a day off today to finish the other 12 pounds.[p]The trays you see have allowed me to go from making 5 pounds at a time to close to 15 pounds per cook.[p]Good luck!![p]Stogie
[ul][li]Stogie's Jerky page[/ul]

Jethro

Stogie,[p]Do you know of any chain stores where I can get Tender Quick or another meat cure?[p]Jethro

Stogie

Jethro,[p]The TQ is not needed, though you will have to refrigerate and I would recommend drying at temps above 160....just to be safe.[p]Check with your larger supermarkets. It will be with the salt and is packaged in a dark blue bag that weighs 2 pounds. Perhaps the store manager would order some in if you asked.[p]An online source is Allied Kenco.[p]Good luck![p]Stogie