Just an update. We made jerky again recently and the results were again outstanding. This time we kept them on the egg the entire cook and timed it to take advantage of a cooling down egg after cooking beer can chickens. See our updated photos.
Beef Jerky on the Big Green Egg
Straight from Pinterest we found a company that makes Jerky Cure and Seasoning. Hi Mountain Seasonings. Hi Mountain Jerky, Inc. Original Jerky Kit They make a variety of curing and seasoning mixes but we chose the original blend and bought two of them. Turns out, that makes a bunch of Jerky. It comes as a kit and includes instructions and curing and seasoning mixes so it is as simple as following the directions.
2 pounds of round or flank steak (lean muscle meat)
Jerky cure and seasoning:
1 tablespoon Seasoning mix
1 tablespoon and 1 teaspoon of cure
- Slice the meat 0.25" thick strips (with the grain)
- Mix in the Cure and Seasoning and let it sit in the refrigerator for 24 hours
- Heat the BGE to 200 degrees
- Lay the strips out and pat dry
- Cook for 2 hours at 200.
First we sliced up the steaks into 0.25" thick strips with the grain of the meat
Then we measured out our correct amount of mix based on the Hi Mountain instructions.
As they recommended, we dusted them as best as we could and then put them in a zip lock bag to coat them more thoroughly.
24 hours later we pulled them out of the refrigerator and heated up the Egg.
When I pulled them out of the refrigerator, I patted them dry to remove moisture.
It was at this point that I had a major failure. In my lust to obtain the perfect egg temperature, I accidentally extinguished the Egg and then had a hard time getting the Egg to stay at 200. So after about an hour of fooling with it, I gave up and moved them to the oven.
Really, no harm done. They did stay on the Egg long enough to get a good smoky flavor and just ended up finishing them off in the oven very late at night.
These really turned out great. We received two thumbs up from my son, he ate every last one. I felt good that they were healthy and smoky. Forgive me for saying, but these turned out much better than I deserved.
Cudos to Hi Mountain Seasoning for their mix and the clear instructions. They turned out great and I have a lot more mix left over to make more.
Just an update related to storage. We recently made a big batch with hopes of individual 3 oz serving sizes. We put them in little plastic baggies after letting the meat cool. A few days later and the whole batch molded.
Turns out the residual moisture can cause mold to grow when exposed to air. Best recommendation I've read so far is to vacuum seal (to remove oxygen) and maybe even refrigerate.
Now they tell me...
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Aaron Franklin's Favorite trimming knife:
Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series
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Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer