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Thread: Beef Jerky!

  1. #1
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    Beef Jerky!

    Made some beef jerky this weekend. Use coffee for the marinade.

    Here are a couple of pics.





    Here is a link to the recipe and more photos.

  2. #2
    2 of my favorite things combined! Jerky and coffee!!

    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

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  3. #3
    Very nice

  4. #4
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    That jerky was good! I am already out. Making another batch tonight. My cleaver makes short work cutting up jerky.

  5. #5
    Delbert Ealy's Avatar
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    I havn't made it in awhile, but I used to make jerky all the time. BTW, if any of you are fairly new parents it makes a great chew for the kids when they are teething. The wife loves jerky, but not real spicy, and since I give it to the kids too, I keep the spice out. You can add spice to this, but this is what I use.
    1 cup soy sauce
    1/2 cup brown sugar
    1 tbsp liquid smoke
    1/2 cup water
    1 1/2 lbs beef cut 1/4 inch thick
    Mix all in a 1 gallon ziplock bag and leave in the refrigerator for 24 hours


    This works for a good flavor without spice, and it usually doesn't last long(everybody eats it) everybody here likes really dry jerky. The drier it is the longer it can last. The really dry stuff can last 2 years with no refrigeration if kept dry(really lean as well).
    Del

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  6. #6
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    Could this be processed in a BGE at 180º or so?
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  7. #7
    I do my jerky at 140 to 160, takes a little longer, but the result is a more tender, evenly dried jerky. I don't like it too brittle. Needs to bend, no snap, for my taste anyway.

    That looks very good by the way!


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  8. #8
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    Quote Originally Posted by SpikeC View Post
    Could this be processed in a BGE at 180º or so?
    I think 180 is a little high, I shoot for 150. I have also heard that the green egg holds moisture like an oven. I wonder if you could use it like an oven and open it up a couple of inches to hold down the temp and let out the moisture?

  9. #9
    Senior Member Ratton's Avatar
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    Cool

    Quote Originally Posted by sw2geeks View Post
    I think 180 is a little high, I shoot for 150. I have also heard that the green egg holds moisture like an oven. I wonder if you could use it like an oven and open it up a couple of inches to hold down the temp and let out the moisture?
    Opening it up a couple of inches will not work!! The concept of the Green Egg and other ceramic cookers is controlling the flow of air passing through the cooker. The greater the air flow the hotter it burns, so you have to keep your air flow to a bare minimum to keep the temp low.

  10. #10
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    I guess the convection oven is the way to go, then.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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