Jerky Report

Dave's Not Here

<p />WOW! What else to say.[p]Sliced 5 lbs of london broil into strips last night, marinated overnight in GFW's Version #2 River City Modified.[p]The setup was grid, two firebricks on side, two firebricks on edge, grid, cooking screen.[p]Fired up the MBGE at 8:15AM, stabilized at 200°, and put the guest on at 9AM.[p]Rearranged and sampled it at 10:30, 12:00, 2:00, 3:30, 5:30 and took it off at 6:45.[p]You can see from the pic that some pieces are done more than others.[p]I took a rather large sample to one of my neighbors for a critique. First off, the rather large sample is history (and the dogs didn't get even so much as a bite). We all agreed that it was wonderful, but the well done pieces had a much more intense flavor than the less done pieces. So as I speak, the whole mess is back on Mr. Egg for another hour or so. No problemo.[p]The real test will be tomorrow when I take the jerky to the wolves at work, but the conclusion is obvious.[p]One more thing, according to my digital bathroom scale, the 5+ original lbs now weigh about 2.2 lbs.[p]What a great forum this is. Beers and thanks to all!
Dave
[ul][li]Here's a picture of when it went on at 9 this morning[/ul]

Cornfed

Dave's Not Here,[p]That looks really good. I still haven't tried jerky on the Egg. I've been using this dehydrator I picked up several months back, and have really liked, but not loved, the results.[p]Must try jerky on the Egg soon,
Cornfed[/b]

Dave's Not Here

I hate to respond to my own post, but now that I think about it, I've never had fresh jerky before. Since it's not cured and will spoil, how should it be served? It's in the 'fridge now, but at the office tomorrow should I serve it cold, warm it in the mwave (this doesn't sound right), or let it come to room temp?[p]Thanks,
Dave

GaDawg

Dave's Not Here,
Room temp.
Chuck

RayS

Dave's Not Here,[p]I make jerky all the time and take it to work for the guys. I store it in the fridge and serve it from there. [p]Just as a option, get yourself another cooking grate and space it on top of the other with pieces of wood. Spread the meat between the two grates so that the pieces don't touch eash other. This provides better air circulation allowing the meat to dry quicker.[p]RayS