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    Jerky

    Posts: 700
    in EggHead Forum
    For Xmas I got a new eggcessory called the Jerky master. Essentially it's a calking gun that turns ground beef into strip or sticks. It's made by hi mountain and includes a screen and a couple seasoning kits.

    For my first attempt I used the original flavor...I tried 3 lbs of round steak and 2 lbs of 93% ground beef mixed with a little less then a half lb of ground pork...I added the seasoning and cure and let sit in the fridge a day and a half before cooking...I was able to use some racks from my old master built electric and fashioned some stands from stainless steel hardware.

    Cooked at 200 degrees indirect for 2 hours over 5-6 hunks of hickory....

    Bottom line...best jerky I've ever had...


    This weekend I'm going to try just 80% ground beef with no pork...and I think I'll give the cracked pepper a whirl..

    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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    Comments

    • Posts: 392
      Looks so so so good. I love jerky. Would love to try this.
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    • Posts: 700
      Thanks...it was super easy...
      Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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    • Posts: 13,836
      Nice jerky! I have done strips of round, but have not tried a gun with ground meat. You like the ground meat better than whole rounds sliced?
      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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    • Posts: 8,200
      Looks good. I've always been curious about the texture of the ground meat jerky. How would you describe it?

      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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    • Posts: 744
      I have done Jerky(not on my Egg) both ground and whole meat. I like the texture of whole meat much better.
      My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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    • Posts: 19,717
      do you mail?
      Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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    • Posts: 700
      Mickey said:
      do you mail?

      LOL...Just to Texas...
      Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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    • Posts: 700
      Griffin said:
      Looks good. I've always been curious about the texture of the ground meat jerky. How would you describe it?


      I think it depends what you look for in Jerky...I thought both had excellent smoky flavor, I took it to work and shared it with about 10 people including my family...I had only one complaint from one of my son's and he isnt crazy about a lot of smoke flavor...it was about 50/50 as to who liked what best. 

      The round steak dried out more and had more of a chew / tug to it, where the ground mix was a lot more tender and a little more juicy...more like a beef stick.

      I bought some of the collegen material to try to stuff some as well, but based on my results, I think I have decided that its an un-necessary step.

      Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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    • Posts: 700
      DMW said:
      Nice jerky! I have done strips of round, but have not tried a gun with ground meat. You like the ground meat better than whole rounds sliced?

      I wouldnt say I liked it better...they were both great...for more chewey stuff, the strips are the way to go, for more beef stick like tender chew, I think the ground outpreformed...at least on my initial try.
      Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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    • Posts: 133
      Looks like your first run was a great success Mike.  As you do more and more my advice would be to try to experiment with your cook temperature a bit.  I have found that drying the jerky at temps lower than 180 (at the grid) has given me a product with a better chew.  Of course, your cook time will rise quite a bit.

      Example...my last run was 4lbs of jerky at ~160 degrees.  Took about 13 hours for everything to be done. (some coming around 10.5-12 hr mark).

      Good luck and welcome to the addicting world of Jerky.
      XL BGE
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    • Posts: 862
      zosobao5150 said:
      Looks like your first run was a great success Mike.  As you do more and more my advice would be to try to experiment with your cook temperature a bit.  I have found that drying the jerky at temps lower than 180 (at the grid) has given me a product with a better chew.  Of course, your cook time will rise quite a bit.

      Example...my last run was 4lbs of jerky at ~160 degrees.  Took about 13 hours for everything to be done. (some coming around 10.5-12 hr mark).

      Good luck and welcome to the addicting world of Jerky.
      Did you do this on the Egg? I have never managed to maintain temps quite that low.
      LBGE 2013, SBGE 2014, Mini 2015
      Columbus IN
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    • Posts: 216
      Great looking Jerky.
      Tim Rickman,Tn.
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    • Posts: 1,843
      I have that same meat gun that I got last year but never used. Just curious (out of ignorance) why you need curing salt if it's being cooked and dehydrated in the process?
      Dunedin, FL
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    • Posts: 700
      yzzi said:
      I have that same meat gun that I got last year but never used. Just curious (out of ignorance) why you need curing salt if it's being cooked and dehydrated in the process?
      Can't answer that one...I just followed the directions on the package
      Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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    • Posts: 1,843
      Gotcha. I guess I'll give this a whirl finally. Thanks for posting!
      Dunedin, FL
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    • Posts: 700
      I'll report back on the ground beef only with cracked pepper soon...
      Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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