jerky...fast or slow

mollyshark

Been following up my son's new-found interest in the egg. He wants to do some beef jerky which sounds great to me. I have found two techniques on jerky. One is about a 2-hr smoke time and the other is about a 12-hr. Anyone have any experience with either/both and recommendations? Want his first try to be a good one!

sprinter

MollyShark,[p]I really think that it depends on how "tough" or dried you like your beef jerkey. I've tried both ways and have opted for somewhere in the middle. The shorter method gives a nice flavor but it's somewhat like beef yet, not a real pleasant texture to me for beef jerkey. I've also gone the long route with awesome smoke flavor but the results are very tough, VERY TOUGH. I generally smoke mine until, for hte most part, the beef has turned a nice shade of brown, leaning towards the darker side. I like to get it good and dry but not too dry to be tough. It varies on time based on the meat that I use and the thickness that its cut. I like about a 1/8th inch cut of a lean meat and I cook it for about 5-6 hours turning about every 45 minutes to ensure that all of it gets done evenly. Hope this helps, glad to have a future generation of egger on the way. My 3 year old thinks its the coolest thing to help egg, always asking if its hot enough. He likes to throw in bits of lump also. Great fun.[p]Troy

Smokey

MollyShark,[p]I've don jerky several times. I smoke it at 250 - 300 for 45 minutes or so. The beef is sliced thin and the meat is cured.[p]
Smokey

Nature Boy

MollyShark,
Gfw has also done jerkey, and has photos and info on his website. That is awesome about your son getting into this early. Tell him to hop on here and say hi sometime, or pound us with questions![p]BTW, here is a link to a long list of jerkey recipes, although not yet adapted for the egg. Might give your son some wild ideas. What's his name??[p]NB
[ul][li]a gazillion jerkey recipes[/ul]

Unknown

Sorry. The wrong link got pasted in. Although some killer photos, no jerky recipes there. Try this.

[ul][li]Jerky Recipes Galore[/ul]

Gfw

<p />MollyShark, one of my favorites - I have always done low and slow - the 12 hour variety - it always produces great results. Part of the reason that it takes the 12 hours is that I usually start with 5-6 lbs of beef thinly sliced. Check out the link and the pictures - whichever way, Good Luck!

[ul][li]Beef Jerky[/ul]

Marty

MollyShark,
When your making jerky, your removing the moisture from the meat and not cooking it. I have used a very low fire with my lid propped open about four inches and it is usually done in about 4 to 5 hours. This seems to let all the moisture escape and the temp down so the meat doesn't cook.