Beef jerky--my first attempt!

fusionhq · January 2016

I picked up a bottom round roast from public yesterday for ~$4/lbs. I plan to try jerky in the XL since the weather has finally dropped enough for the egg to maintain a lower temp.

I'm using my stoker with a coffee can setup as a reducer. I put some cherry and pecan wood for smoke.

Indint have any any pictures yet, but will once I load the jerky onto the AR.

At the moment I have some nice blue smoke, and a dome temp of 58. I'm waiting for the temp to come up so I don't overshoot with the stoker. From everything I've read, we're looking at about 6-8 hours.

Grillmagic · January 2016

Good Luck and I will be following this post, I have wanted to do some jerky and I am not really sure about the method.

fusionhq · January 2016

I will let you know how it turns out!

Chubbs · January 2016

I am watching too. Need to make jerky for a co worker in the coming weeks. Good luck

fusionhq · January 2016

fusionhq · January 2016

One hour in, done holding 155. Pretty surprised it is, but I'll take it!!

fusionhq · January 2016

At two hours..

i I guess you go by feel and look to know when it's done? Seems to be going faster than I thought it would.

tarheelmatt · January 2016

Looking good and mine went a lot faster than I thought too. I went by feel and look.

Great job so far.

SkinnyV · January 2016

Nice work. I've moved on to 20-30 mins on the egg for smoke then dehydrator. But either way works

fusionhq · January 2016

Thanks Matt,

@skinnyv I don't have a dehydrator

fusionhq · January 2016

I just had my temp drop, and I was out of lump. I refilled the coffee can to try and finish up. Shouldn't take much longer. I hope re-lighting it doesn't give it too much VOC.

feef706 · January 2016

When I use my dehydrator most is done by 2.5-3 hours, 4 at the most, but since the dehydrator has a fan and a lot of air movement that may speed things up compared to the egg

feef706 · January 2016

Looking good by the way, do you have a smaller fire box in there? I see white ceramic in the pictures pretty far from the edge of the bottom half.

fusionhq · January 2016

Thanks, I used a coffee can as a reducer.

feef706 · January 2016

Disregard I see what it is now, your plate setter was throwing me off because it has about an inch showing then another stone over it? Looked like a ring because of the black center

fusionhq · January 2016

Ahhh, that's a drip pan on top of the plate setter.

I guess its finished! Just pulled off and tasted a piece. Anything I need to know health wise about it being done or storing it? I have it in a Rubbermaid container right now.

feef706 · January 2016

Looks great, let it cool completely then ziploc and keep in the fridge, that's what i do have never had any issues or mold growth.

slovelad · January 2016

Looks awesome.

did you pred the meat at all?

SkinnyV · January 2016

fusionhq said:

Thanks Matt,

@skinnyv I don't have a dehydrator

Yep, neither did I. After a few cooks of egg only, I broke down and got one.... Makes the hassle (it's still a hassle) of beef jerky a bit easier.

WeberWho · January 2016

Leftover beef jerky? Is there such thing? Looks like you nailed it

Canugghead · January 2016

End products look amazing. I also use coffee can to contain heat, and transfer to dehydrator after losing the drips and picking up smoke in the egg. Keep lots of leftover lump from previous cooks on hand before you embark on making jerky, so when you refill there's no worry with voc.

jak7028 · January 2016

Good job - store it in the fridge in a bag. I don't seal the bag though. I leave it slightly open so moisture can exit. Sealing a bag, can cause mold depending on how much you dried the jerky and how long it is in the fridge. I like my jerky not completely dried out, so mold can be a problem if not handled properly.

BigJonMoo73 · January 2016

Looks great! How did the smoke flavor turn out on the jerky?

EGG_Daddy · January 2016

Image: https://us.v-cdn.net/5017260/uploads/editor/x7/8wovl9dbxweh.jpg

I don't know what cut of meat this is but I have been using top round lately. Very lean and requires little trimming. I love jerky!

fusionhq · January 2016

The Jerky tastes realy good! There are some areas where I didn't get alllll the fat off, that worry me, but we'll see.

Beef jerky--my first attempt!

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