In Holland, where I live it is nect to impossible to get good jerky and I
want to make some for my own.

Read some recepies, haven't figured out yet what "cure the meat" means, but
basicly noticed that making jerky involves a few hours of smoking.

Now, I have a 22 1/2 weber charcoal gold grill. Has anybody got an idea if,
and so yeah how, I can make jerky with this setup?

Thanks for your input.

Frank

Frank wrote:
>
> In Holland, where I live it is nect to impossible to get good jerky and I
> want to make some for my own.
>
> Read some recepies, haven't figured out yet what "cure the meat" means, but
> basicly noticed that making jerky involves a few hours of smoking.
>
> Now, I have a 22 1/2 weber charcoal gold grill. Has anybody got an idea if,
> and so yeah how, I can make jerky with this setup?
>
> Thanks for your input.
>
> Frank

Although I haven't made jerky in awhile, I have a very (relatively) easy
and inaccurate recipe that doesn't involve using a grill of any sort.
It does, however, take a few days to get a finished jerky.

I select the meat (usually an inexpensive/cheap roast of some sort,
about 4 pounds, give or take), and ask the store butcher to slice it
very thinly against the grain (about 2 mm thin, er thick). It's a lot
easier to slice the meat if it's semi-frozen.

To stark making jerky, I use a plastic container (about 9" x 13") and
put in mostly equal parts soy sauce and water, and then some Liquid
Smoke. Sorry, I don't measure -- I'd guess probably 2 cups soy sauce, 2
or 3 cups water, 1 tbs (??) of liquid smoke. After the liquid "soak" is
mixed, I add the raw meat one slice at a time, flipping each side to
cover with the soak, then overlapping the slices in the container to
allow maximum exposed surface area. The soak just barely covers the
jerky slices in the container. I use disposable gloves during this
process. Cover the soaking jerky with celophane directly on top of the
liquid and gently push out as many air bubbles as possible. Refrigerate
for at least 24 hours, up to three days.

Then, when ready to "cook," pre-heat oven to lowest temperature
possible. This part is best done earlier in the morning than later in
the evening.

Remove jerky slices from the container and discard liquid. Dry
individual slices of jerky between layers of paper towels (usually
doesn't take more than one roll). Typically, I can get three or four
slices of jerky per layer of paper towels. I then hang each slice of
dried jerky directly over one, two, or three rungs (depends on size of
slice) on the iron racks closely together, but not touching, in the
pre-heated oven. Just before this, however, I sometimes wipe the rungs
with a large coffee filter (it's nearly lint-free) that has been barely
sprayed with oil. I also usually use two rungs to keep the hanging ends
of the jerky from touching each other.

After all the jerky is hung in the oven, turn off the oven heat, but
leave the inside light turned on. Two hours later (give or take a
little), turn on the oven heat again (lowest setting possible) for just
only 5 to 7 minutes -- no longer. Do not leave the oven for this period
of time (I learned this the hard way). Turn off the oven after this
brief time. Repeat every two-hour intervals throughout the (first)
day. Leave the jerky overnight in the oven with the inside light turned
on. Check jerky in the morning. More drying with additional heat
sessions may be needed.

Sky, who now has a yen for home-made jerky!

Skyhooks > wrote:
> Frank wrote:
> >
> > In Holland, where I live it is nect to impossible to get good jerky and
> > I want to make some for my own.
> >
> > Read some recepies, haven't figured out yet what "cure the meat" means,
> > but basicly noticed that making jerky involves a few hours of smoking.
> >
> > Now, I have a 22 1/2 weber charcoal gold grill. Has anybody got an
> > idea if, and so yeah how, I can make jerky with this setup?
> >
> > Thanks for your input.
> >
> Although I haven't made jerky in awhile, I have a very (relatively) easy
> and inaccurate recipe that doesn't involve using a grill of any sort.
> It does, however, take a few days to get a finished jerky.
>
> I select the meat (usually an inexpensive/cheap roast of some sort,
> about 4 pounds, give or take), and ask the store butcher to slice it
> very thinly against the grain (about 2 mm thin, er thick). It's a lot
> easier to slice the meat if it's semi-frozen.
>
> To stark making jerky, I use a plastic container (about 9" x 13") and
> put in mostly equal parts soy sauce and water, and then some Liquid
> Smoke. Sorry, I don't measure -- I'd guess probably 2 cups soy sauce, 2
> or 3 cups water, 1 tbs (??) of liquid smoke. After the liquid "soak" is
> mixed, I add the raw meat one slice at a time, flipping each side to
> cover with the soak, then overlapping the slices in the container to
> allow maximum exposed surface area. The soak just barely covers the
> jerky slices in the container. I use disposable gloves during this
> process. Cover the soaking jerky with celophane directly on top of the
> liquid and gently push out as many air bubbles as possible. Refrigerate
> for at least 24 hours, up to three days.
>
> Then, when ready to "cook," pre-heat oven to lowest temperature
> possible. This part is best done earlier in the morning than later in
> the evening.
>
> Remove jerky slices from the container and discard liquid. Dry
> individual slices of jerky between layers of paper towels (usually
> doesn't take more than one roll). Typically, I can get three or four
> slices of jerky per layer of paper towels. I then hang each slice of
> dried jerky directly over one, two, or three rungs (depends on size of
> slice) on the iron racks closely together, but not touching, in the
> pre-heated oven. Just before this, however, I sometimes wipe the rungs
> with a large coffee filter (it's nearly lint-free) that has been barely
> sprayed with oil. I also usually use two rungs to keep the hanging ends
> of the jerky from touching each other.
>
> After all the jerky is hung in the oven, turn off the oven heat, but
> leave the inside light turned on. Two hours later (give or take a
> little), turn on the oven heat again (lowest setting possible) for just
> only 5 to 7 minutes -- no longer. Do not leave the oven for this period
> of time (I learned this the hard way). Turn off the oven after this
> brief time. Repeat every two-hour intervals throughout the (first)
> day. Leave the jerky overnight in the oven with the inside light turned
> on. Check jerky in the morning. More drying with additional heat
> sessions may be needed.
>
> Sky, who now has a yen for home-made jerky!

I never did any of that, nor did Jun. I made some 2' x 4' drying frames,
screened to keep out flies and such. The meat was marinated or rubbed, put
in the racks and left in the Sun to dry and taken in at night. Been doin'
it that way for over 40 years. No complaints to date.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

wrote:
> I never did any of that, nor did Jun. I made some 2' x 4' drying
> frames, screened to keep out flies and such. The meat was marinated
> or rubbed, put in the racks and left in the Sun to dry and taken in
> at night. Been doin' it that way for over 40 years. No complaints to
> date.

Ya can't beat solar dehydration for makin good jerky.
--
-frohe
Life is too short to be in a hurry