Making Jerky for 15 People

TRex

Okay, somebody help me remember - it's been about a year since I've done jerky. [p]I'm making jerky for about 15 people for our annual "ManTrip" in Marshall, TX. This will by no means be our only rations during the 3-day trip (we'll have a Mini Egg or two with us), but I basically want to give everyone a grocery store or gas station sized bag of jerky. I'm thinking that's about 1/2 lb of jerky per person?? [p]Anyway, I know I lose a large percentage of the original meat during the smoking process, but I can't remember how much. Is it 30%? 50%? I need to know how many pounds of meat to buy to end up with about 8 lbs of jerky.[p]Thanks for your help,[p]TRex

Freak

TRex,[p]Man, a half pound? That's nice and generous! Where do I sign up? Most of the bags I have seen are 4 oz portions, but that's not a lot IMHO.[p]I just made jerky last weekend, but I did not compare the before and after weights. My guess is 40-50% weight reduction, but I could be way off there.[p]I used thin sliced top round for my batch. I use pizza screens and stack them up with shot glass sized spacers in the egg. Turned out great.[p]-Tom

GrillMeister

Freak,[p]Great idea using the pizza screens! What did you use for spacers? How long did it take and did you use smoke too?[p]I've got a contraption called Mother's Jerky Machine that basically holds up 9 skewers of 7 strips of jerky. I stick it in the oven for a few hours, but I've never tried it in the egg. I like my jerky dry and tough.

GrillMeister

TRex,[p]Sounds like a fun time. I have my annual guys adventure in February up Lake of the Woods, MN for beer drinking, ice fishing, and beer drinking. I'm bringing 16 lbs. of pulled pork for the gang this year. I better order some of that Scott's BBQ Sauce.[p]So what are you going to do in Marshall?

Unknown

TRex,
For 8 pounds of finished beef jerky, you will need 20 pounds of fresh meat. Yield is about 40%.[p]Dave

TRex

Freak,[p]Maybe half a pound is too much. I always tend to make more than necessary when it comes to cooking beef - my dad taught me long ago always to cook as if you might have some friends show up to eat.[p]I too use pizza screens, one on each level of my double-decker grid setup. They work great.[p]TRex

TRex

GrillMeister,[p]My buddy (also an Egg owner, lives in Atlanta) is from Marshall. His family has a ranch there. We're going to fish, enjoy adult beverages, play stupid card games that involve drinking adult beverages, shoot guns (while NOT enjoying adult beverages), and cook a whole pig. It's great fun.[p]TRex

Freak

GrillMeister,[p]Believe it or, I used 3 shot glasses per level. I am going to cut some dowels for spaces next time.[p]The meat marinated overnight and one layer placed on each screen. [p]The egg set setup was plate setter, grill, screen, spacers, screen, etc. I tried my best to keep the dome temp at 150-160. Once I got it stable, the egg kept 155 for several hours but needed some tweaking. During the cook, I flipped the jerky twice and rotated the screens because the lower screen was drying faster than the upper screen. This took 12 about hours but could have been shorter if I wanted the jerky less dry.[p]The jerky was dry but not extremely tough, and an excellent chew. I vacuum packed several 6 oz bags, and I only have one left after give-aways.[p]-Tom

ranger ray

Freak, being the frugal sort...i use expanded metal lathe...the stuff they use for plaster work...

Freak

ranger ray,[p]I hear you, brother! I bought the pizza screens at Atlanta Fixture in Atlanta for (I think) somewhere between $4 to $6 bucks each.[p]-Tom