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Beef Jerky Question

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Idahoegger
Idahoegger Posts: 17
edited November -1 in EggHead Forum
Want to attempt to make some beef jerky on BGE. Never had made any before. So which cut of beef makes the best? How thick? and would appreciate a good recipe. What temp works best for this in the BGE?
Thanks
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  • Chuck
    Chuck Posts: 812
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    jerky.jpg
    <p />pitmeister,[p]I just did 2 eggs worth of jerky last weekend, one venison and one beef. Jerky is great on the BGE so make a lot. The link is to a good recipe that you can tweek as you like (I add some teriyaki and whatever else i feel at the time). The meat i use is top round. My butcher has what they call "de-nuded" top round that works great, no waste at all. Marinate for a few days if possible. I sprinkle some chipotle on before it drys for an added kick. I probably cut mine 1/8 to 3/16" think. As far as temp almost as low as you can get (i do about 170) you are trying to dry it not cook it. Hickory or Jack daniels smoke it what I use. [p]Good luck with it.[p]Chuck

    [ul][li]Jerky[/ul]
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  • Scotty's Inferno
    Scotty's Inferno Posts: 170
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    pitmeister, Jerky on the egg is awesome. Have fun! Scott

    [ul][li]Joiky smokin'[/ul]
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  • Wise One
    Wise One Posts: 2,645
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    pitmeister, use a flank or round steak and slice about 1/8" thick across the grain.

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