Jerkey Question

Steve-B

All this jerky talk has motivated me to give it a try. I looked at the usual websites and recipes and still had one question. Should/could a platesetter be used? Or will the temp be so low it doesn't really matter...?[p]

MickeyT

<p />Steve-B,[p]I'll throw my 2/c in here. I cook a lot of jerky and as I have never used a plate setter, it would probably work. I normally just put a shield of HD foil down so the egg just barely breathes. I cover almost all of the botom grate as you can see in the photo. There was a cool setup earlier that call for a direct cook. Looked like it worked fine.[p]Not sure if that helped or not.
You can always e-mail me if you have any q's.
My jerky also takes about 5 hours to finish.[p]Mick

Unknown

MickeyT,[p]Niiice jerky rig! Been wanting to try the tooth pick method myself... how much faster does it take then the pile/toss method?[p]Cheers, [p]Brian

Unknown

Steve-B,[p]If you use the pile method then I would definitely use the plate setter or some form of indirect setup. You are cooking at very low temps so a pan covered with foil would probably work fine too.[p]There are some member websites that show this very basic set up. I think GFW's web site (sorry no link) is a good one.[p]I;d reccomend the River City jerky recipe on this site... I use top round (london broil) slice 1/4 inch thick then marinate for 24 hours (or at least overnight)... set up egg for indirect and cruising @ 180 or so..... throw on some hickory chunks and put the meat on in a thin pile that I toss every two hours... in about 6 to 8 hours you'll have some damn fine jerky!.[p]
Good luck.[p]Brian[p][p]

MickeyT

Nardi,
I am a firm believer of preperation. It takes longer, but you'll be cooking it for 5 hours anyway so what's the rush?
I have done it both ways and this is by far my favorite. It just doesn't seem tp dry as well when it's stacked up.[p]Mick