jerkage

MickeyT

<p />Did some jerkey on Sunday.[p]Tiss the season for chili and jerky.[p]Get out there and do some. But be careful. It is soooooooooo addicting.[p]Mick

Chris

MickeyT,[p]Recipe? Husband did jerky on BGE that (OK I'll be kind here)he ended up feeding it to the dog next door.

bbqbeth

Chris,
Did you try the recipies here? apparently not.....
go to the recipe section of this forum....-)
it's a life saver for many cooks.........
try it and Enjoy again!
beth[p]

Chris

BBQBeth,[p]Yup I've been to the recipes... husband is primary BGE user though and he seems to think using the forum is like asking for driving directions. He'll come around though.[p]Have had successes using the recipes here. Made absolutely dynamite Rock Cornish Game Hens, steaks, burgers, etc.[p]Chris (the middleman)

QBabe

Chris,[p]...."husband is primary BGE user though and he seems to think using the forum is like asking for driving directions"[p]That's choice! My husband is DEFINATELY a believer in the forum, but as far as those driving directions go....well, you know the answer already, LOL![p]Have you tried his cooker out yet? You should...![p]Welcome,
Tonia
:~)

Unknown

MickeyT,[p]Jerky is a "must do" around here. I told my daughter who is sixteen, whom also enjoys jerky, that we could start making our own with the BGE. MickeyT, a few questions if you have a moment:[p]What cut of meat did you start off with?
Did you slice it thin yourself? And if so how thin?
Do you have any suggestions to keep the temperature that low for that long?[p]I have looked at the recipes around and about on the forum and they talk about the seasoning etc but never the basics i.e. for pulled pork start with a Boston butt etc. [p]If you have a few minutes to spare to jump start us would make our day.[p]Thanks,[p]Marty

ToyCollector

MickeyT,[p]I would like to know what people do with the jerky to store and preserve it. Or does it not stick around long enough. I did a batch on my other smoker and did some with Teriyaki, and it got moldy in a few days stored in a plastic bag at room temp. Assume fridge is a must for this stuff. Any thoughts?[p]

Cornfed

ToyCollector,[p]My understanding was that jerky had to be made with some curing agent for it to be able to be stored without refrigeration. I just did a two second google search, though, and did find a link to a company that makes uncured jerky and then vacuum packs it and it supposedly ends up with an unrefrigerated shelf life of 6 months.[p]Here's a link to another result in said 2 second result which describes the curing process:
http://www.fsis.usda.gov/ofo/hrds/STATE/RETAIL/curing.htm[p]Personally, I typically rifle through beef jerky fast enough to make this a non-issue...[p]Later,
Cornfed

Gfw

<p />Chris, jerky can turn out great, just takes a little time to cook low/slow. Check out the link - and make any required adjustment for your taste. Good luck! :~}

[ul][li]Jerky[/ul]

MickeyT

LAD,[p]I should be able to help a little.[p]The meat is brisket. IMHO it is the best because you can pull it off in strips like traditional jerky.[p]I slice it myself. When I first started making it, I would cut it quite thin, now I cut it anywhere from 3/16" to 1/4". A trick I use for slicing is to cut it when it is still partially frozen. Makes that task quite a bit easier.[p]That particular batch was done @ 160-180 for 3 hours then bumped up to 200. I maintain those temps with my #1 Temperature Ring.[p]I also hang my jerky from a raised grid with toothpicks.[p]I marinated that for two days also. My recipe is on GFW's site.[p]Have fun and I hope I was able to help.[p]Mick