Ping Thirdeye (beef jerky)

Here is some good stuff also.

Jerky, Beef, Scotty

Reference Scott’s “Cold Smoking on the Egg” tutorial on the Naked Whizweb site at http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm


INGREDIENTS:
2 1/2 lbs Eye of Round (sliced 3/16” thick with the grain)
2 Tbs. Dizzy Pig Raising the Steaks rub
3 Tbs Fresh ground Ginger
1 Tbs Fresh ground Lemon Grass
2 pints Teriyaki Sauce
1 cup almost boiling Water




Preparation :
1 All the spices were put in the hot water and stirred well. This mix was then added
2 to the teriyaki and then the sliced beef was added. I put the mix in a food saver jar,
3 sealed it and put it in the fridge for 18 hours.
4 Because I have a Guru, I used it. This is not a necessity, but it helps keep the temp
5 dead on. I’m shooting for 155 degrees, as this smokes and dries the beef without
6 cooking it.
7 My Egg was 58 degrees at start up, 12 p.m. I set the guru pit temp for 100 degrees
8 just to get it rolling, but not overshooting. By 12:45, the pit temp was 110 degrees. I
9 let it hang for 30 minutes, then I moved the setting to 120. By 2:25 pit temp was
10 and I moved my setting to 145, knowing that it would settle in around 155.
11 Every couple of hours, I carefully use a wiggle stick to clear the ashes and settle the
12 coals in the can. This inevitably results in coals hitting a new piece of wood, and
13 fresh smoke releasing.
14 At 12 hours my jerky was ready. I let it cool completely and then put small portions
15 in Food Saver bags. The combination of the salt, dried meat and lack of oxygen
16 makes for a jerky that will stay safe without refrigeration for more than a month.


Recipe Type
Appetizer, Beef

Recipe Source
Author: Scott Borders (Scotty’s Inferno)

Source: BGE Florida Eggfest '07, Scotty's Inferno

Great looking jerky. This is one of my son's favorites and would like to make some for his birthday.

Cut of meat and thickness, please. Have the High Mountain seasoning.

--Dave

Thank you sir. I was guessing 3/8" but hard to tell from close-up pics. I'm sure my son will enjoy these.

--Dave