Beef jerky
Recipe
-
15 minutes
-
255 minutes
-
270 minutes
-
800 Gram pieces
Did you grill a delicious steak, bake a loaf of bread or make a delicious stir-fry on your Big Green Egg? Then you can use the residual heat of your kamado to make this homemade beef jerky, for example. Your charcoal will go out, but the ceramic will retain the heat in your EGG long enough to dry the beef. Put the meat in the marinade a day in advance and eat the beef jerky as a snack or serve it as part of a snack platter.
INGREDIENTS
BEEF
- 1 grain-fed, split sucade of approx. 1.2 kg
-
olive oil, for greasing
MARINADE
- ½ lime
- 2 cloves of garlic
- 8 tbsp soy sauce
- 1 tbsp ginger syrup
- 1 tbsp raspberry vinegar
- ½ tbsp colored salt
- 1 tsp wasabi paste
- ½ tsp sesame oil
RUB
- ½ tsp madras curry powder
- ½ tsp ground cumin
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp Japanese 7-spice powder (nanami togarashi)
- ¼ tsp freshly ground black pepper
PREPARATION
- For the marinade, cut the lime into pieces. Peel the garlic and cut the cloves into large pieces. Mix the remaining ingredients for the marinade and add the lime and garlic.
- Cut the sirloin diagonally, across the grain, into thin slices. Mix the marinade well through the meat so that it is covered with marinade all around. Let marinate covered in the refrigerator for 1 night.
- Mix the ingredients for the rub and store in a sealed container.
PREPARATION
- Make sure the starting temperature of your EGG is around 120 °C. Place the slices of sucade in a single layer on a clean tea towel. Cover with a second clean tea towel and roll over it firmly with a rolling pin. This will already cause the meat to lose a lot of moisture.
- Remove the top tea towel and sprinkle the beef evenly with the rub. Rub and pat the rub well into the meat.
- Place the convEGGtor in the convEGGtor Basket of the EGGspander and place the Stainless Steel Half Grids. Slide the grid of the 2-Piece Multi Level Rack into the riser and grease the grids with olive oil. Spread the slices of beef in a single layer over the grids and place the riser on the convEGGtor Basket.
- Place 2 Hickory Wood Chunks between the glowing charcoal and place the convEGGtor basket in the EGG. Close the lid, rEGGulator and air regulator. Let the beef jerky smoke and dry overnight until the EGG has completely cooled down and the heat inside has dropped to ambient temperature.
TIPS
- Of course, you can also make beef jerky without residual heat. Dry the thin slices of sucade in approx. 4 hours at a temperature of 80 °C.
- Even without the EGGspander you can make this beef jerky on the Big Green Egg by using your convEGGtor and Stainless Steel Grid . Just make a smaller amount because otherwise the meat won’t all fit on the grid.
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