The jerky must be good!

smokeydrew

It was my first try at jerky, so I was relatively pleased, but so far I have had 1 offer to start a small business and several people have said it was the best jerky they have ever had.[p]I just used the high mountain seasoning that basspro shop sells. I also tried a grocery store brand teriaky(sp?) marinade which I thought was the best jerky I've ever tasted.[p]This will probably become a weekly ritual.

Unknown

smokeydrew,[p]I've been thinking about trying some jerky on the BGE. What times, temps, and setup did you use? What cut of meat and thickness do you use? Spare no details.[p]Chas

BeerMike

chas from MO,
See the link below for jerky info. He does not use an egg but there is a lot of good info and recipes.[p]BeerMike
[ul][li]Kevi's Jerky Page[/ul]

Smokin Joe

chas from MO,
Hey bud, Jerky is very easy. Find yourself a marinade, cut the beef about 1/4" thick and in long slices(I used top round since it was on sale when I did jerky, but others are fine), marinate over night (at least 12 hours), get a direct set-up going at 170*, make a pile of jerky in the middle of the egg, cook at 170* (ish) for 1 hour 15 mins, flip the whole pile, cook for another 1 hour 15 mins and seperate each piece and cook for another 4 to 6 hours at 170* (ish) flipping the meat every hour. It's killer. I think GFW has a web site thw can tell you exactly how to do this. I followed his technique and made jerky three times in one week. Joe
[ul][li]GFW's Site[/ul]