Thanks, great video. Have been using your fogo from HD. Great product. AND that W sauce is the BOMB. Anyone out there that hasn’t tried it is missing out.
Huge thumbs up on this recipe. Everyone I have given this to has said it was awesome. My son, whom I by Jerky for every year for his bday got a big bag of this and said it was the best he's ever had. Thanks!
Your right the gas station stuff is crazy expensive. This looks amazing!! I just got my green egg and did a clean burn in it following your other video! Thank you!
All you're doing is drying off/out the *water* it's going to be a flavor bomb. Can't wait to give this a try. Love beef jerky. I'll get my beef cut against the grain. Looking for a general idea of how long your batch took to dry.
Do you have to hang the pieces? Is it ok to just lay the pieces directly on the grate above the plate setter? OK course you have to be carefull that they don't fall through. Or, what about hanging on skewers from the grate? I can't wait to try this.
I had friend, a few years ago, give me several pound of beef and asked me to make some jerky. I smoked 3 different recipes and them made a couple of pound in my Food dehydrator. He took all this jerky to the place he works and all agree the ones made in the food dehydrator tasted the best.
Hey Cap'n, as I type I am in process of making Jerky, I caught my egg about 150 degrees and shut the vents down, last time I checked it was at 210...YIKES. I shut them all the way down now. What did I do wrong and how will it affect my Jerky?
Thanks for letting us know. We are working on it. I used top round. Flank also works well and if you're feeling good, filet mignon is a good choice too. I prefer the top round. (London broil)
Yes, I sure have! I love them. I used to use it a lot more than I do now. We sell the Flameboss on our website. They work absolutely great. It takes all of the worry out of a long cook.
