I made some jerky in the GMG.
How long did you leave it in for mate?
I too want to try this in my DB
I made some jerky in the GMG.
How long did you leave it in for mate?
I too want to try this in my DB
How long did you leave it in for mate?
I too want to try this in my DB
I reckon about 6-8 hours on the lowest heat setting (150f/65C).
I might make some tomorrow too actually.. bought another topside.
Just your basic Bacon Cheese Burger!
I reckon about 6-8 hours on the lowest heat setting (150f/65C).
cheers mate, Sunday looks like the day for me
Did a chuck in the Weber
Love chuck, so much more forgiving than brisket.
What type of salt are you using mate? How big is a "batch"?
What type of salt are you using mate? How big is a "batch"?
Hey Ray C - just soy sauce.
Each batch is just a 1.3kg topside (there is heaps of room left over in the gmg db).
For this size, I used:
1 cup soy
1/2 cup apple cider vinegar
1/2 cup white sugar
Tablespoon and a bit of paprika
A decent teaspoon of hot paprika
I marinade overnight in the fridge and then just left it until I thought the colour and texture looked good, turning halfway or so.
I made an order of cure #1 (from Misty Gully) for a Xmas ham so I also bought some jerky seasoning. They haven't arrived yet but I'll let you know. I don't really ever use commerical rubs so we'll see.
Display MoreHey Ray C - just soy sauce.
Each batch is just a 1.3kg topside (there is heaps of room left over in the gmg db).
For this size, I used:
1 cup soy
1/2 cup apple cider vinegar
1/2 cup white sugar
Tablespoon and a bit of paprika
A decent teaspoon of hot paprika
I marinade overnight in the fridge and then just left it until I thought the colour and texture looked good, turning halfway or so.
I made an order of cure #1 (from Misty Gully) for a Xmas ham so I also bought some jerky seasoning. They haven't arrived yet but I'll let you know. I don't really ever use commerical rubs so we'll see.
I’ve never done jerky in a smoker, but I’ve never heard of curing jerky.
When using the dehydrator, I always went with a mix of soy, Worcestershire, sweet chilli sauce for a bit of sweetness and vinegar for the marinade.
I found you needed too much chilli sauce to get the kick in the marinade if you wanted it hot, so I’d just pat the meat dry after marinading, then sprinkle with chilli flakes before drying.
The peri peri flakes were the best, as they had a hint of lemon in them as well.
The cure#1 is just an added measure for bacteria control and I like the color it gives. The salt is probably enough, but I like my jerky shelf stable.
First cook on BGE #5
Fantastic looking baa.
What do you mean by #5?
You have five of them?
This is your 5th and you've managed to wear out the 4 previous?!
You've damaged some in the past?
You keep changing grills, deciding it was a mistake and changing back?
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