Ground Beef Jerky Time

[ChuckO]

I'm thinking the Weber "Smokeboost" setting may be a timed interval setting.

I think you might be right.

 

[ChuckO]

For me, the chewy texture of sliced jerky is half the fun. I haven't tried ground beef jerky, and i'm not sure i would like it.

If you like Slim Jim, you probably would like ground beef jerky

 

[Scott Smith]

If you like Slim Jim, you probably would like ground beef jerky

Yeah, I do like Slim Jims, but if I had the choice I would choose the jerky every time.

 

[Ed P]

Yeah, I do like Slim Jims, but if I had the choice I would choose the jerky every time.

I think it is largely age related, and how much money you have invested in dental work.

 

[Lew Newby]

So even the meat probes are not displaying actual temps? Because with both the MM and Big Z I have laid the meat probes in there and they run right along with the sensor very closely

The probe you use to measure meat temp will give you accurate measurements because the ports on the controller don’t feed through the PID controller. Big Z is a winner.

 

[Lew Newby]

I think it is largely age related, and how much money you have invested in dental work.

Yes for me..

 

[LMichaels]

Yeah, the MM does not have a "setting" lower than 200. But it will "hold" pretty well between 165ish to 190ish depending on P1, 2 or 3 setting. And the ambient conditions. I.E. temps and wind. But Big Z actually has temp settings down to 160 and it holds like a rock. If I am not on a "P" setting the MM holds like a rock as well even on the meat probes as well

 

[ChuckO]

Back in the day, we used to go to Bullards Bar Reservoir (before there was a marina and gas on the lake)

Bullards Bar - Home

Bullards Bar

www.bullardsbar.com

We used to hit up Tuff Stuff Jerky on the way up and on the way back. Absolutely amazing jerky. The people were awful, some of the most unpleasant people you'll ever meat (see what I did there) but the jerky made up for the cringe

Home : Tuff Stuff Jerky

www.tuffstuffjerky.com

 

[Ed P]

Off on the burger jerky adventure today! Propping the lid open and setting the Member's Mark pellet grill on the P3 setting and watching for a flame-out. 30 minutes in so too soon to tell but the pooper thinks it's at 196F and the probe at the rack is showing an average of 174.1F. I've got the lid propped open with a piece of aluminum bar stock.

Here's the stats according to a nearby weather station:

 

[Ed P]

3h15m and it's done. We used 1.5# of 90% ground sirloin (it's what we had in the freezer) and the Jerkyholic's Original Ground Beef Jerky recipe, minus the corriander (thought we had some but couldn't find it.)

QUITE TASTY! Thanks so much, Lew!

EDIT: I'm going to add...now that the jerky has cooled some, it really has a nice smoky flavor to it...even the wife likes it!