How to Make Beef Jerky Big Green Egg

If you’re craving a savory snack with a smoky kick, look no further than making beef jerky on your Big Green Egg!

In this article, we’ll guide you through the process of choosing the right beef cut, preparing a flavorful marinade, slicing the beef thinly, and seasoning it to perfection.

We’ll also show you how to prep your Big Green Egg for smoking the jerky, monitor the temperature and smoke, and store it for long-lasting enjoyment.

Get ready to satisfy your jerky cravings like a pro!

Choosing the Right Beef Cut

To make the best beef jerky on your Big Green Egg, you’ll want to choose the right beef cut for maximum flavor and tenderness. The beef cut selection is crucial as it determines the texture and taste of your jerky. Look for lean cuts of beef like eye of round, top round, or bottom round. These cuts have less fat and are perfect for jerky making.

Marinating techniques play a vital role in enhancing the flavor of your jerky. After selecting the beef cut, it’s time to marinate it. A simple marinade can consist of soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, and a touch of liquid smoke. Mix these ingredients together and let the beef soak in the marinade for at least 4 hours, or overnight for more intense flavor.

Remember to slice the beef against the grain for a tender jerky. This ensures that the meat fibers are shorter, making it easier to chew. Aim for slices that are about ⅛ inch thick.

Preparing the Marinade

Mix all the ingredients for the marinade in a large bowl. This step is crucial for infusing the beef jerky with flavor and ensuring a delicious end result. The marinade ingredients typically include soy sauce, Worcestershire sauce, liquid smoke, garlic powder, onion powder, black pepper, and brown sugar. Combine these ingredients together, stirring well until the brown sugar is completely dissolved.

Once the marinade is mixed, it’s time to prepare the beef for marinating. Choose a lean cut of beef, such as eye of round or top round, and trim off any excess fat. Slice the beef into thin strips, about a quarter of an inch thick. Place the beef strips into the bowl with the marinade, making sure each strip is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.

During the marinating time, the beef will absorb the flavors from the marinade, resulting in a more tender and flavorful jerky. The longer you marinate the beef, the more intense the flavor will be. It’s important to refrigerate the beef while marinating to prevent any bacterial growth.

After the marinating time is complete, the beef is ready to be dried and smoked on the Big Green Egg for that delicious, homemade beef jerky.

Slicing the Beef Thinly

When it comes to slicing beef for jerky, there are three key points to consider: optimal slicing thickness, knife selection, and technique.

The optimal slicing thickness for beef jerky is typically around 1/8 to 1/4 inch thick, as this allows for even drying and a tender texture.

Choosing the right knife, such as a sharp chef’s knife or a slicing knife, is essential for achieving thin and consistent slices.

Optimal Slicing Thickness

For the best results, it’s important to slice the beef into thin, uniform pieces when making beef jerky on the Big Green Egg. The optimal slicing thickness for beef jerky is around 1/8 inch to 1/4 inch. This ensures that the beef dries evenly and thoroughly during the cooking process.

Thin slices of beef allow for quicker drying time, as the moisture is easily removed from the meat. Uniform slices also ensure that all pieces cook at the same rate, preventing some from becoming too dry or undercooked.

When slicing the beef, it’s important to use a sharp knife and apply even pressure to get consistent thickness. This slicing technique, combined with the appropriate drying time, will result in delicious homemade beef jerky on your Big Green Egg.

Knife Selection and Technique

Using a sharp knife and proper technique, it’s crucial to slice the beef into thin, uniform pieces for optimal results when making homemade beef jerky. Here are some key points to consider when selecting a knife and mastering the slicing technique:

• Knife selection: Choose a knife with a long, thin blade that can easily glide through the meat. A boning knife or a slicing knife would work well for this task.

• Blade sharpness: Make sure your knife is sharp to ensure clean cuts and prevent tearing the meat.

• Even thickness: Aim for slices that are around ¼ inch thick to ensure consistent drying and a chewy texture.

• Against the grain: Slice the beef against the grain to make the jerky easier to chew.

• Consistency is key: Try to maintain a consistent thickness throughout the entire batch for even drying and consistent flavor.

Following these tips will help you achieve perfectly sliced beef for your delicious homemade beef jerky.

Seasoning the Beef

You’ll want to evenly coat the beef with the seasoning mixture before marinating it. When it comes to making beef jerky, the seasoning is key to achieving that delicious, flavorful taste. There are many different beef jerky recipes out there, each with their own unique blend of seasonings. Whether you prefer a spicy kick or a more traditional flavor, there are plenty of options to choose from.

One popular option is to use a marinade made from soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, and liquid smoke. This combination creates a savory, smoky flavor that pairs well with the beef. Another option is to go for a sweeter marinade, using ingredients like brown sugar, honey, soy sauce, and ginger. This creates a delicious balance of sweet and savory that is sure to please your taste buds.

To evenly coat the beef with the seasoning mixture, simply place the beef strips in a large bowl and sprinkle the seasoning over them. Use your hands or a spoon to toss the beef strips, making sure each piece is coated with the seasoning. Once the beef is evenly coated, transfer it to a resealable plastic bag or a glass dish and pour the marinade over it. Seal the bag or cover the dish, then refrigerate for at least 6 hours or overnight to allow the flavors to meld together.

Prepping the Big Green Egg

When it comes to prepping your Big Green Egg for cooking, there are a few key points to keep in mind.

First, temperature control is crucial for achieving the perfect cook. You’ll want to make sure you have a good understanding of how to control the airflow and adjust the temperature to suit your needs.

Additionally, choosing the right wood chip flavors can enhance the flavor of your food. Experiment with different options like hickory, apple, or mesquite to find your favorite.

Temperature Control Tips

To ensure your beef jerky turns out perfectly, maintain a consistent temperature throughout the smoking process on your Big Green Egg. Here are some temperature control tips to help you achieve the best results:

• Use a digital thermometer to monitor the temperature accurately.
• Start with a clean and well-maintained Big Green Egg to ensure proper heat distribution.
• Adjust the vents to control the airflow and maintain the desired temperature.
• Avoid opening the lid frequently as it can cause fluctuations in temperature.
• Consider using a heat deflector or indirect cooking method for even heat distribution.

Best Wood Chip Flavors

For the best wood chip flavors, consider using different varieties like hickory, mesquite, or applewood to enhance the smoky taste of your beef jerky. These wood chips will infuse your jerky with delicious smoky flavors that will have your taste buds begging for more. If you’re looking for a bold and robust flavor, hickory is the way to go. Mesquite, on the other hand, offers a slightly sweeter and more intense flavor profile. And if you want a subtle and fruity taste, applewood is the perfect choice. Here is a table showcasing some fruitwood options for your beef jerky:

Wood Chip Variety	Flavor Profile
Applewood	Subtle and Fruity
Cherrywood	Mild and Sweet
Peachwood	Subtle and Sweet
Pearwood	Sweet and Fruity
Plumwood	Tangy and Fruity

Experiment with different wood chip flavors to find the perfect match for your beef jerky and take your smoky flavors to the next level.

Smoking the Beef Jerky

Once you’ve marinated the beef, it’s time to start smoking the jerky on your Big Green Egg. Smoking the beef jerky on your Big Green Egg will infuse it with a delicious smoky flavor that will make your taste buds sing.

Here’s what you need to know about smoking the jerky:

• Smoke Intensity: Adjust the smoke intensity by choosing the right wood chips for your Big Green Egg. Different wood flavors, such as hickory, mesquite, or applewood, will give the jerky a distinct smoky taste.

• Cooking Time: The cooking time for beef jerky on the Big Green Egg will vary depending on the thickness of the meat and the desired level of doneness. On average, it takes about 4-6 hours to smoke beef jerky to perfection.

• Temperature Control: Maintain a steady temperature of around 160-180°F (71-82°C) in your Big Green Egg to ensure the jerky cooks evenly without getting overcooked or undercooked.

• Airflow: Proper airflow is essential for smoking jerky. Make sure the vents on your Big Green Egg are open to allow the smoke to circulate and prevent the meat from becoming too moist.

• Monitoring: Keep a close eye on the jerky while it’s smoking. Check the temperature regularly and flip the pieces halfway through the cooking process to ensure even smoke penetration.

Monitoring the Temperature and Smoke

Keep an eye on the temperature and smoke levels to ensure your smoked jerky turns out perfectly. Temperature monitoring and smoke control are crucial steps in making beef jerky on your Big Green Egg.

Maintaining the right temperature throughout the smoking process is essential for achieving that desired texture and flavor. Use a reliable meat thermometer to keep track of the internal temperature of the jerky. Aim for a temperature of around 160°F (71°C) to ensure that the meat is fully cooked and safe to eat.

Additionally, it’s important to control the amount of smoke that your jerky is exposed to. Too much smoke can overpower the flavor of the meat, while too little smoke might result in a bland taste. Adjust the vents on your Big Green Egg to regulate the airflow and maintain a steady supply of smoke.

Remember to keep the lid closed as much as possible to avoid fluctuations in temperature and smoke levels. By carefully monitoring the temperature and smoke, you can create delicious homemade smoked jerky.

Storing and Enjoying the Beef Jerky

To store and enjoy the smoked jerky, transfer it to an airtight container or resealable bag. This will help preserve its freshness and prevent it from drying out.

Here are some storing techniques and flavor variations to enhance your beef jerky experience:

• Storing Techniques:

• Keep the jerky in a cool, dry place away from direct sunlight.

• Use a vacuum sealer to remove excess air and extend the shelf life.

• If you don’t have a vacuum sealer, squeeze out as much air as possible before sealing.

• Freeze the jerky for long-term storage, ensuring it stays fresh for months.

• Flavor Variations:

• Experiment with different marinades and seasonings to add unique flavors.

• Try using soy sauce, Worcestershire sauce, or teriyaki sauce for a savory taste.

• For a spicy kick, add cayenne pepper, chili flakes, or hot sauce to the marinade.

• Incorporate sweet flavors by using honey, maple syrup, or brown sugar.

• Don’t be afraid to mix and match flavors to create your own signature jerky.

Conclusion

In conclusion, making beef jerky on a Big Green Egg is a simple and delicious process that anyone can do.

By choosing the right beef cut, preparing a flavorful marinade, slicing the beef thinly, and seasoning it well, you can create a tasty snack.

Prepping the Big Green Egg, smoking the beef jerky, and monitoring the temperature and smoke ensures that it cooks perfectly.

Once it’s done, store it properly and savor the deliciousness of homemade beef jerky.