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Finally doing jerky on Egg
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FanOfFanboys
Posts: 2,615
So I've been intending to do jerky awhile. Finally doing it. Bought 5.3# of beef today. Three diff cuts. Top round steak, flank steak, and rump toast.
Flank steak same price as choice ribeye!!
So I sliced up this afternoon. Some were strips, some wide and thin, some little pieces bc leftover. Cut out as much fat as I could.
My marinade was all eye test. Allegro classic, worsterchire, soy sauce, sea salt, pepper, brown sugar, garlic salt, onion powder.
Anything else recommend I add? I was think ~24 hours in that. Sound right or less? It seemed salty. Hopefully doesn't taste salty once done.
I am using mesquite wood chips and Best of the West lump (first time using)
I plan to use small pile of lump and wood chips. PS legs up. Aluminum lasagna pan filled with ice on the feet and PS. Grate on top of that. Top and bottom vents barely open.
Any other tips? Areas for improvement?
Flank steak same price as choice ribeye!!
So I sliced up this afternoon. Some were strips, some wide and thin, some little pieces bc leftover. Cut out as much fat as I could.
My marinade was all eye test. Allegro classic, worsterchire, soy sauce, sea salt, pepper, brown sugar, garlic salt, onion powder.
Anything else recommend I add? I was think ~24 hours in that. Sound right or less? It seemed salty. Hopefully doesn't taste salty once done.
I am using mesquite wood chips and Best of the West lump (first time using)
I plan to use small pile of lump and wood chips. PS legs up. Aluminum lasagna pan filled with ice on the feet and PS. Grate on top of that. Top and bottom vents barely open.
Any other tips? Areas for improvement?
Boom
Comments
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Can't wait to see how this turns out...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
+1hapster said:Can't wait to see how this turns out...
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Ha. Me too.hapster said:Can't wait to see how this turns out...
I took a small bit and added some sirracha in diff container. Have few spicier pieces.
Still hoping for a bit of guidance for parts I'm off onBoom -
Can't wait to hear how it turns out. Jerky in on my list once it cools down around here. What temps are you gonna smoke it at?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I have made jerky twice. Came out pretty good. Tried to keep egg at 180, that was the hard part. Took about 3 hours.
Whats the ice tray for? -
Griffin said:Can't wait to hear how it turns out. Jerky in on my list once it cools down around here. What temps are you gonna smoke it at?
Steve
Caledon, ON
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Little Steven said:Griffin said:Can't wait to hear how it turns out. Jerky in on my list once it cools down around here. What temps are you gonna smoke it at?
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Smokin_Trout said:Whats the ice tray for?canuckland
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Canugghead said:Smokin_Trout said:Whats the ice tray for?Boom
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Smokin_Trout said:I have made jerky twice. Came out pretty good. Tried to keep egg at 180, that was the hard part. Took about 3 hours. Whats the ice tray for?Boom
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Griffin said:Can't wait to hear how it turns out. Jerky in on my list once it cools down around here. What temps are you gonna smoke it at?Boom
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i was thinking I would shop-vac the egg. take a handful of ump and wood chips. maybe 70/30?Boom
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I was actually about to get some deer meat out of the freezer to make some jerky on my dehydrator. I've thought about trying it on my egg, just haven't done it yet. I think after reading this post I'm gonna go ahead and give it a try. I still don't have anything to make a "real" raised grid so I just use beer cans. I guess the jerky will do fine on the lower grid and the upper so I can get more meat on there, what do yall think?
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has the site changed how to post pictures? i thought just posted link from photobucket?
Boom -
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awm said:I was actually about to get some deer meat out of the freezer to make some jerky on my dehydrator...canuckland
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Bc of how much it is going to take three batches on my Egg. First batch done. Came out excellent. Texture of jerky. Nice smoke flavor. I'll def be doing a lot this winter. Gonna experiment with diff marinadesBoom
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Nice. What temps were u at with the ice pan. I've done it without and very little lump but temps creeped up.Seattle, WA
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FanOfFanboys said:Bc of how much it is going to take three batches on my Egg. First batch done. Came out excellent. Texture of jerky. Nice smoke flavor. I'll def be doing a lot this winter. Gonna experiment with diff marinades
So what temp and how long did you end up smoking it for?Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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It stayed around 180-200. I would occasionally have to close a bit, open a bit, back and forth, to prevent from getting to high or going out.
My 2nd batch is almost done, few pieces are done, and it's been about 3 hours. It's right at 200.
200 much easier to hold steady than 180.
The first batch took longer bc of ice tray. I left in entire time and eventually ice melted and water was keeping jerky moist. Not ideal. This 2nd batch I only kept ice tray in until ice melted. Help keep temps down. Then I removed. So it's done a lot faster. And the pieces that are directly above tray have much better texture.Boom -
It is a much easier process than I expected and I'll def be doing a lot this winter. Biggest thing was just not letting it get hot. Pretty easy to keep at 200 or below.Boom
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Wish me luck.. I just put my batch on. I have the bottom vent wide open, and the top just a little bit. It wont get over 150, but I dont want it to get to hot so I guess im just gonna leave it alone and see what happens.
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I don't think you are gonna want that bottom vent wide open...
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I read somewhere that said if you have just a little lump in the egg, and leave the bottom one all the way open and the top just a little it would stay at a low temp, Im worried now though that I didnt put enough lump cause it was holding at 150 for about 45 min and now its going down and Ive opened the top vent even more.
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awm said:I read somewhere that said if you have just a little lump in the egg, and leave the bottom one all the way open and the top just a little it would stay at a low temp, Im worried now though that I didnt put enough lump cause it was holding at 150 for about 45 min and now its going down and Ive opened the top vent even more.
Can't say either way on that one, never tried it. Hope it goes ok.
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