Jerky

[Tangles]

Wanted to try making jerky. Recipe was

150ml teriyaki sauce

3tbs Worcestershire

2tbs paprika

1 tbs black pepper

1/2 tbs salt

2tbs chilli flakes

5tbs honey

 

I used eye round. I got 2kg worth. Put in freezer for 30 mins and sliced it 5mm.

 

I made two batches of the recipe above. One with chilli the other without.

 

Marinade overnight.

 

I used the basket splitter and put in half a basket. I used banksia cones to smoke.

 

Got temp up to 70 degrees (centigrade). The KK kept the temp constant once I got to 70. It was the first time I was using the fireboard and having it cloud connected was great while I was out and about during the day.

 

I cooked it for 4.5 hours. It turned it great. It was a great texture. My 4 yo daughter loved the non chilli one. She is addicted.

 

 

 

 

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[Bruce Pearson]

I love jerky that looks delicious nice cook

[tony b]

Excellent. 

[MacKenzie]

Tangles, that is great. I have jerky on my to do list, having never having done it before. Thanks for posting your recipe.:)

[Tangles]

Tangles, that is great. I have jerky on my to do list, having never having done it before. Thanks for posting your recipe.

Thanks Mac.
It was bonfire that got the idea in my head. He asked if you could cook jerky in the kk. I said I wasn’t sure
My brother and sister have been making biltong using home made contraptions.
Then I say tryus and bosco’s great results. Thought I would give it a try.
It was a good result. To me the texture was great.
The kk was easy to keep temps at 70. Next time I would load up the basket though as towards the end, I could see temp slowly starting to drop. Most of the charcoal was done when I finished.


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[Aussie Ora]

Sounds good

Outback kamado Bar and Grill