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Attempting to make jerky on my gas grill.
Posted on 8/27/10 at 3:10 pm
Posted on 8/27/10 at 3:10 pm
Any chance this turns out half descent?
This post was edited on 8/27/10 at 3:11 pm
4
Posted on 8/27/10 at 3:11 pm to Black n Gold
quote:
Attempting to make jerky on my gas grill.
Be careful it doesn't fall through the grate.
Posted on 8/27/10 at 3:14 pm to BigAlBR
The gaps on my grating are rather thin. I'm more nervous about the beef cooking to fast.
Posted on 8/27/10 at 3:26 pm to Black n Gold
Do you not have an oven?
Posted on 8/27/10 at 3:29 pm to Black n Gold
Why no use an oven? It would be much more of a dry heat in the oven and a lot more control over the temp.
Posted on 8/27/10 at 3:32 pm to geauxgiacomo
quote:
Do you not have an oven?
Can't get the smoke flavor using the oven. I plan on using a smoker box to get a more authentic taste.
Posted on 8/27/10 at 3:36 pm to Black n Gold
Well quite a few places on the net with instructions
I have never tried it I would worry about temp control. Im not sure how much outside humidity will play into it as well.
I have never tried it I would worry about temp control. Im not sure how much outside humidity will play into it as well.
Posted on 8/27/10 at 4:04 pm to Catman88
It doesn't take long for jerkey to get the smoke flavor since it is so thin, I would keep on the grill at low as possible temp with smoke for a couple hours and then move to an oven for the remainder.
Posted on 8/27/10 at 4:51 pm to Black n Gold
You are going to need to set your smoker box on one burner, turn it on, and put the jerky on the opposite end of the grill.
That is the only way to do it.
BTW, you aren't really making jerky.
You are just making smoked meat.
You would need to stick it into a dehydrator with a cold smoke input to truely make jerky.
Under no circumstances you want the meat/air to get above 150 F though.
That is the only way to do it.
BTW, you aren't really making jerky.
You are just making smoked meat.
You would need to stick it into a dehydrator with a cold smoke input to truely make jerky.
Under no circumstances you want the meat/air to get above 150 F though.
This post was edited on 8/27/10 at 4:54 pm
Posted on 8/27/10 at 4:58 pm to Black n Gold
quote:
Can't get the smoke flavor using the oven. I plan on using a smoker box to get a more authentic taste.
Liquid Smoke or Fajita marinade is one of the ingredients in my jerky. Marinate with you other flavors and place strips in your oven with toothpicks to hold them...don't forget the drip pan on the lower rack. Cook overnight at 175 to 190 degrees with a ladle propping open the oven door to allow moisture to leave. You can't get that kind of control and time with a grill.
Posted on 8/27/10 at 6:09 pm to Black n Gold
Make it in the oven and do not use liquid smoke.
Posted on 8/27/10 at 6:10 pm to Volvagia
quote:
You would need to stick it into a dehydrator with a cold smoke input to truely make jerky.
Yes or just do it the old fashioned way by seasoning and letting the sun work its magic.
Posted on 8/27/10 at 8:40 pm to Black n Gold
Newer ovens have a dehydrator function. At least the one I use does.
I prefer to make it in the oven and spice it the way I want. I put a little liquid smoke and Worcestershire sauce and make a marinade then jerk 'em.
I prefer to make it in the oven and spice it the way I want. I put a little liquid smoke and Worcestershire sauce and make a marinade then jerk 'em.
Posted on 8/27/10 at 9:35 pm to glassman
Pretty sure that jerky was first made draping the meat sticks over a fire.
I would NOT want to eat some jerky I just threw outside all day.
The only way you can really do it is if you cut it real thin.
I would NOT want to eat some jerky I just threw outside all day.
The only way you can really do it is if you cut it real thin.
Posted on 8/27/10 at 10:05 pm to Catman88
quote:
I have never tried it I would worry about temp control. Im not sure how much outside humidity will play into it as well
I'm thinking I should probably prop my grill cover up several inches in order to let some of the humidity out.
Posted on 8/27/10 at 10:14 pm to geauxgiacomo
quote:
Do you not have an oven?
this...??
Posted on 8/27/10 at 10:45 pm to rabdogg
quote:
rabdogg
Can't you read?... I want to get that smoke flavor by using a smoker box.
Posted on 8/27/10 at 11:02 pm to Black n Gold
to clarify, by smoker box, you mean those smallish things you put wood on and you put on top of the burner, or the "real" one that burns the wood adjacent to the grill.
Posted on 8/28/10 at 1:41 am to NimbleCat
quote:
I put a little liquid smoke
No smoke is better than liquid smoke. If you have a bottle of this in your house put it in the trash, take an asprin and hit your head with a hammer. You will wake up smarter.
This post was edited on 8/28/10 at 1:46 am
Posted on 8/28/10 at 8:26 am to Tbobby
FWIW, I actually saw a show on the food network a while back and they were testing the difference between the flavor of liquid smoke and wood smoke. They cooked ribs both ways and had 3 "experts" taste. All 3 of them picked the liquid smoke ribs as having the best smoke flavor.
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