Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Beef Jerky
Options
MeTed
Posts: 800
I am going to make jerky out of flank steak. I have got temp and time figured out. My question is should I score the steak in a diamond pattern before I slice it with the grain, and if the answer is yes, why?
Belleville, Michigan
Just burnin lump in Sumpter
Just burnin lump in Sumpter
Comments
-
I don't see where that would help. Jerky is sliced thin to start withDuncan, SC
-
Can you get your egg to stay at low enough temperature to actually dehydrate and not cook the meat? If so I'd like to hear your technique. I can't get mine close to hold Jerky temperature.Dearborn MI
-
@KenfromMI the way I do mine is I use a piece of heating duct not galvanized about the size of a small coffee can. I mix smaller pieces of lump with wood chips in a bowl, put that mixture in the tube, light with 1 paper towel & oil, let the flames burn out, close the lid, and adjust vents to 125 dome temp.I then put my beef pieces on a BGE 3 tier rack put the rack on the Egg and let it cook for 8 hours. I have had great response from everyone that has tried it.Belleville, Michigan
Just burnin lump in Sumpter -
Here was my cook from the spring. I used my DigiQ and did it at 185 with no issues.
http://eggheadforum.com/discussion/1162311/beef-jerky#latestClarendon Hills, IL -
@BuckeyeBob nice cook. I use flank steak or London broil.Belleville, Michigan
Just burnin lump in Sumpter -
BuckeyeBob, that looked great. What temperature? Sorry if you said and I missed it. I don't care for any of the High Mountain stuff. Way too salty, KenDearborn MI
-
Thanks. I did 185 on mine and it worked well. I did rotate the racks during the cook. I agree with the comments on the hi-mountain. It was easy for my first try.Clarendon Hills, IL
-
Who has uses an Amaze-n- Smoker(sp. Sorry i'm drinking.)What is your process?Really need to make some soon.
Smitty's Kid's BBQ
Bay City,MI
-
I have used a home built clone of the AS. It works well for cheeses or jerky. Since I live where it is hot in the summer and cold in the winter I only do cold smokes when the temperature is not so high and it has done everything I wanted it to do. Since last spring, I gave it to a friend and have built a stainless clone of the Smoke Daddy but have not tried it as of this time. When the weather is cooler I will give it a whirl. I generally cold smoke in my old Weber kettle as I feel it better dissipates the heat and so doesn't melt the cheese so easily. I did smoke a couple of times in the BGE and had issues with it getting warmer than I wanted and the cheese oozing around the grid. That was early on in my Egging adventure and I might be better able to keep the temp down now but I am having good success with the way I have been doing it.
A poor widows son.
See der Rabbits, Iowa
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum