Making jerky for the first time on a EX-4

Paint-it-now

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EX-4 on Smoke boost which stabilized at 158° on top and bottom cooking grids while making spicy chicken teriyaki chicken jerky. This grill is awesome after owning a propane Genesis grill which I love. Exterior temperature was 45°
 

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JpsBBQ

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EX-4 on Smoke boost which stabilized at 158° on top and bottom cooking grids while making spicy chicken teriyaki chicken jerky. This grill is awesome after owning a propane Genesis grill which I love. Exterior temperature was 45°
I can’t agree more. I’ve only had a few wrinkles personally, so I’ve been fortunate. That said, I’ve used a lot of grills and smokers. A lot. This simple pellet grill and it’s design are just awesome!

Enjoy!
 

abmet

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Just got a vacuum sealer so need to give jerky a try soon.
 

Brad S

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EX-4 on Smoke boost which stabilized at 158° on top and bottom cooking grids while making spicy chicken teriyaki chicken jerky. This grill is awesome after owning a propane Genesis grill which I love. Exterior temperature was 45°
Looks good! Been wanting to try chicken jerky. What's your recipe?
 

MojoBones

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Looks good! Been wanting to try chicken jerky. What's your recipe?

Seconding ANY recipes or tips you all might have for jerky of any sort and since I am off carbs, any low carb recipes would be especially appreciated!
 

bbqking

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I soak my strips in soy Worcestershire, and some jerky seasoning, with some cure, for at least 24 hours, better 48. Take out pat dry then smoke fire in smoke boost til done, 4-5 hours. I usually get that jerky preseason stuff from cabelas. Can get it on Amazon too, Hi Mountain jerky seasoning.
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JYD-BBQ

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Seconding ANY recipes or tips you all might have for jerky of any sort and since I am off carbs, any low carb recipes would be especially appreciated!
I love making beef jerky, this is my go to recipe. Marinate for 24-48 hours and then Smoke Boost for about (4) hours. I usually flip around (2) hours and start checking at (3) hours, taking off whatever is done.

Beef Jerky Marinade – enough for 5 lbs. of beef


  • (1) cup of light soy sauce
  • (4) TBSP Worcestershire sauce
  • (1) TSP fresh ground black pepper
  • (1) TSP garlic powder
  • (2) TSP onion powder
  • ¼ cup of dark brown sugar
  • ¾ cup of Sweet Baby Rays
  • (4) TBSP A-1 steak sauce
 

Aqua Andy

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Looks great! I will definitely try this. Thanks!
 

MrPhilGrillTX

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How do you know when it’s done?
I have some kids who like jerky so I’m looking forward to trying it.
 

MojoBones

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How do you know when it’s done?
I have some kids who like jerky so I’m looking forward to trying it.

Ditto what MrPhilGrillTX said, except replace myself for the kids...although my son does like jerky too. :)
 

JYD-BBQ

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Ditto what MrPhilGrillTX said, except replace myself for the kids...although my son does like jerky too. :)
I usually do (4) trays at a time, fills the top and bottom of my EX6. I move the trays around after an hour then flip the jerky ay hour # 2. At 3 hours I start checking. The jerky should bend and start break but not all the way through. You should see the color change at the bend. I test each piece and take off the ones that are ready. Usually takes 4 hours to get everything off the smoker.
 

MojoBones

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I usually do (4) trays at a time, fills the top and bottom of my EX6. I move the trays around after an hour then flip the jerky ay hour # 2. At 3 hours I start checking. The jerky should bend and start break but not all the way through. You should see the color change at the bend. I test each piece and take off the ones that are ready. Usually takes 4 hours to get everything off the smoker.
Thanks very much!
 

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