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BGE Jerky - How I Do It

Greetings friends,

I actually have ZERO idea how to do jerky. But this thing that arrived could help?


STAY SAFE!!
8-Damien


Large BGE and Medium BGE
36" Blackstone - Greensboro!


Comments

  • lkapigian
    lkapigian Posts: 10,708
    Woot Woot !
    Visalia, Ca @lkapigian
  • RyanStl
    RyanStl Posts: 1,050
    edited August 2020
    I've never made jerky, but discovered Biltong early this year.  I made a few batches and it was great. Good luck with your first go at jerky.
  • lkapigian
    lkapigian Posts: 10,708
    RyanStl said:
    I've never made jerky, but discovered Biltong early this year.  I made a few batches and it was great. Good luck with your first go at jerky.
    Been wanting to give biltong a go...Malt Vinegar , Corriander ? Thick cut ?
    Visalia, Ca @lkapigian
  • nolaegghead
    nolaegghead Posts: 42,102
    Egg is too humid, dehydrator much better.
    ______________________________________________
    I love lamp..
  • RyanStl
    RyanStl Posts: 1,050
    lkapigian said:
    RyanStl said:
    I've never made jerky, but discovered Biltong early this year.  I made a few batches and it was great. Good luck with your first go at jerky.
    Been wanting to give biltong a go...Malt Vinegar , Corriander ? Thick cut ?

    I do 1 part salt, corriander powder, and black pepper. That is after the mixture of white and apple cider vinegar soak.  I did not prefer thick cut or leaving fat on outside. Thicker takes longer, as I prefer it to be dried all the way through. Otherwise, too chewy.
  • buzd504
    buzd504 Posts: 3,824
    Egg is too humid, dehydrator much better.

    Egg for a little smoke with Amazin Smoker, then dehydrator.
    NOLA
  • johnmitchell
    johnmitchell Posts: 6,546
    Damien can you post a pic of the model you got ( I nearly said please post a pic of your unit)🤐🤐🤐 We normally make Biltong in the cooler months by hanging it in the garage, but this has my attention 
    Greensboro North Carolina
    When in doubt Accelerate....
  • Runamuck
    Runamuck Posts: 38
    My jerky turned out awesome in the egg. Been a long time, have to do it again.
  • MaskedMarvel
    MaskedMarvel Posts: 3,136
    Damien can you post a pic of the model you got ( I nearly said please post a pic of your unit)🤐🤐🤐 We normally make Biltong in the cooler months by hanging it in the garage, but this has my attention 
    I nearly posted a pic of my unit, but the file size was too large. 



    I got the nine tray version. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • Webass
    Webass Posts: 259
    I received a dehydrator last year for Christmas and now make jerky regularly.  Lots of good recipes for the marinade on the internet.  After slicing with a knife several times, I invested in a meat slicer and it makes it so much easier and better.  Several good slicers on Amazon in the $80-$100 range.  I buy the 2 packs of top round roast at Costco.  Not much fat but trim any that's there.

    A couple of tips:  If the meat's frozen only thaw it out about halfway. If it's not stick, it in the freezer to get it frozen the same.  It'll slice so much easier.

    I marinade mine for at least 24 hrs. and more if I can.  After marinade, drain it in a colander, place it on a sheet of foil and paper towels.  Blot it to remove any excess marinade. 

    The kids and grand kids always want to make more and they say it's the best they've ever had. 

    It's lots of fun.  Enjoy          

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

  • MaskedMarvel
    MaskedMarvel Posts: 3,136
    thanks @Webass that’s about what I’m shooting for..

    here was batch #1 



    Next one I’ll try with the grain..
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • nolaegghead
    nolaegghead Posts: 42,102
    Looks good, Damien.  I'm 100% across the grain.  Done it both ways. 
    ______________________________________________
    I love lamp..
  • MaskedMarvel
    MaskedMarvel Posts: 3,136
    Looks good, Damien.  I'm 100% across the grain.  Done it both ways. 
    Hand sliced. Shun sharp. Just ordered a Game Winner. Gotta be helpful...
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • lkapigian
    lkapigian Posts: 10,708
    Looks like a Winner ! Give it a go on onions garlic tomatoes ...makes for some great powders 
    Visalia, Ca @lkapigian
  • Webass
    Webass Posts: 259
    I'm sure it tastes as good as it looks.  You could package that!

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

  • Mark_B_Good
    Mark_B_Good Posts: 1,510
    lkapigian said:
    RyanStl said:
    I've never made jerky, but discovered Biltong early this year.  I made a few batches and it was great. Good luck with your first go at jerky.
    Been wanting to give biltong a go...Malt Vinegar , Corriander ? Thick cut ?
    The best biltong I've had is cured at 1/2" to 3/4" thick ... dunno the starting thickness, but I'd imagine at least 1".  Always has a 1/4" to 1/2" strip of fat running down one entire side.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mark_B_Good
    Mark_B_Good Posts: 1,510
    Runamuck said:
    My jerky turned out awesome in the egg. Been a long time, have to do it again.
    How??? That looks amazing. Can you share the recipe and method? I'd love to do this.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • MaskedMarvel
    MaskedMarvel Posts: 3,136
    Costco run for a top round.. I’ll update when I make progress. The game winner might just be a game CHANGER!!!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • MaskedMarvel
    MaskedMarvel Posts: 3,136
    So i broke  down a whole top round by hand like I’m a boss. ....


    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • MaskedMarvel
    MaskedMarvel Posts: 3,136
    ... and then prepped the pieces too thick for the game winner. And had to slice by hand with the ten inch shun premier. A mistake I won’t make again. Though the slices We’re easy to do. Just inconsistent and I was hoping to use the new toy. 

    So frustrated I didn’t take any after pictures. Imagine my workstation looked like some kind of industrial accident had happened. Here’s a before pic, though. 

    I’m marinating the whole thing one flavor I liked from last test run. Will have tons of jerky this time tomorrow night. 

    Thanks for reading. 


    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • Botch
    Botch Posts: 15,432
    And had to slice by hand with the ten inch shun premier. A mistake I won’t make again. 
    Bah!  Do it again and it'll be 80% better, do it again and it'll be nearly perfect!  Power Tools are Evil!  
     
    (anxious to see the final results!)  
    _____________

    "I mean, I don't just kill guys, I'm notorious for doing in houseplants."  - Maggie, Northern Exposure


  • MaskedMarvel
    MaskedMarvel Posts: 3,136
    Botch said:
    And had to slice by hand with the ten inch shun premier. A mistake I won’t make again. 
    Bah!  Do it again and it'll be 80% better, do it again and it'll be nearly perfect!  Power Tools are Evil!  
     
    (anxious to see the final results!)  
    Definitely excited for this batch. Here’s a pic of the bags marinating in my fridge haha


    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • MaskedMarvel
    MaskedMarvel Posts: 3,136

    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • MaskedMarvel
    MaskedMarvel Posts: 3,136
    Splashed a batch with extra WS and RPF. 
    WAY better. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • lkapigian
    lkapigian Posts: 10,708
    Looks like a winner @MaskedMarvel !
    Visalia, Ca @lkapigian
  • johnmitchell
    johnmitchell Posts: 6,546
    Looks great Damien...
    Greensboro North Carolina
    When in doubt Accelerate....
  • JRWhitee
    JRWhitee Posts: 5,678
    Nice Damien.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia