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Egg jerky?

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kerns
kerns Posts: 22
edited November -1 in EggHead Forum
Hi all, I'm wondering if anyone does/has done jerky in their Egg?

I've done jerky in electric smokers, standard ovens, dehydrators and once on a charcoal grill. So I'm plotting it for my incoming Egg as well.

I was thinking of a Spider and stone covered in fire bricks for indirect, an Adjustable Rig completely loaded with racks for grill space and a Guru or a Stoker for control.

Anyone have experience to pass along?

Thanks!
Kern
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  • FlaPoolman
    FlaPoolman Posts: 11,677
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    Look here

    http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm
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  • BENTE
    BENTE Posts: 8,337
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    i have not done it but here is what i would do


    http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • AZRP
    AZRP Posts: 10,116
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    This was a couple years ago before I had the adjustable rig.

    jerky.jpg

    This is a batch with the triple deck BGE rig. -RP

    jerk1.jpg
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  • kerns
    kerns Posts: 22
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    SWEET!

    I never would have thought of hanging the strips, tho all my Mom's Alaskan neighbors do their salmon jerky that way.

    Thanks all for the tips!

    -Kern
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  • low tech redneck
    low tech redneck Posts: 78
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    I make jerky about once a week and everyone raves about it.The Adjustable rig with sliders and a meat slicer sure have made it a lot easier for me.The AR is absolutely the best accessory I've bought.
    Jim
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  • fishlessman
    fishlessman Posts: 32,771
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    heres some i did a while back, i cooked it direct at 145 degree dome. the stuff on the right is squaw candy, a type of salmon jerkey. its easier to use the mound method on your first few attempts until you can keep the temps below 175, its a little more forgiving with temp spikes, i posted gfw's jerkey recipy which uses the mound method as well.river city jerkey is a great recipe and i use it as a base for the squaw candy by doubling all the sugars
    2005_0110Image0006.jpg

    Gfw’s River City Jerky
    Submitted by Gfw
    Recipe not mine, but from a friend named Ken.
    Philosophy: Experiment... Measure Nothing... Season until it tastes good!
    Ingredients:
    Ÿ 3-5LB beef brisket sliced thin (1/8” or so) with the grain
    Ÿ 1 cup Soy Sauce
    Ÿ ¾ cup Brown Sugar
    Ÿ ¼ cup Dark Molasses
    Ÿ 1 tsp Onion Powder (or to taste)
    Ÿ 1 tsp Garlic Powder (or to taste - don't use fresh garlic - it will make the jerky bitter)
    Ÿ 1 tsp Black Pepper (or to taste)
    Ÿ Dried Chilies Arbol chilies are my personal choice - cayenne are OK - avoid hot sauce
    because of the vinegar
    Directions:
    Ÿ Marinade the beef (3-5 lbs sliced thin) at least 1 hour. I typically do it (12 hours) overnight.
    Ÿ Smoke over low heat (dome temperature 160 to 180 degrees) until desired texture. It may take 12
    or more hours. Turn it every couple of hours.
    Ÿ The strips of beef are placed on the grill to create the mound - the grill is preheated to 160-180
    using firebricks and drip pan - I let the mound cook for about 1¼ hours and flip the whole thing
    using a 2nd grid - then it cooks for another hour - after 2¼ hours I'll take it off the grill and start to
    separate all the pieces from the mound - as the day progresses, I'll use a pair of tongs to turn the
    jerky about every hour and make sure that all the pieces get rotated.
    A lot of work for something that doesn't last very long -- not because it won't keep, but it tastes
    so good! Try the marinade recipes on the following page as well.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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