First Jerky with the MES

Discussion in 'Making Jerky' started by pignit, Jul 24, 2009.

  1. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Thawed out a couple of eye of round roasts to make into jerky. I haven't done jerky with the MES so this is a first for me. I usually use the gas smoker for jerky.


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    First I trimmed all the fat off of the eye and cut it in half, then halved the halves. Put those in the freezer for a few minutes so they would slice up easier. I just used a knife and sliced them a little thicker than usual. I like mine cut with the grain on a cut of meat this tender and lean.

    I did three batches totalling almost 9.5 pounds. Using High Mountain Jerky Cure and Seasoning. One batch was hickory, one was original. and the third batch was a mixture of both with added cayenne and CBP.

    Bagged up and in the fridge for 24 hours. Actually I left it in another 8 or 10 hours just to make up the difference for the thickness and it worked out better for me. Rinsed everything off really well.... threw a little more seasoning on them and then onto the racks. I put lava rock in the water pan to give me a dry heat instead of the moist heat. Laid a couple of pans under the racks to catch the drippings. Using Jack Daniels Oak chips for smoke. Set the MES on 180 and I'll leave it there for about 2 hours then I'm going to crank it down to 160 until the jerky is to my liking. I'll let ya know how it turns out.


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  2. 9manfan

    9manfan Smoke Blower

    Looks good, let us know how it turns out,,,,,,,,,,,,,,
     
  3. fishawn

    fishawn Smoking Fanatic

    Looking Good!
     
  4. davenh

    davenh Smoking Fanatic OTBS Member

    Nice Dave..looking forward to the ending. You got me thinking about doing another big batch soon. [​IMG]
     
  5. jethro

    jethro Smoke Blower

    What it that aluminum rack thing in the 1st picture?
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks like someone is going to have a lot of GOOD Jerky...
     
  7. scubadoo97

    scubadoo97 Smoking Fanatic

    Why that's a jerky basket.[​IMG]

    PignIt, should turn out really well. Can't wait to see the final product.
     
  8. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    That is a chafing rack I bought at Sams club that is meant to hold an aluminum tray for serving. It works perfectly to set the wire rack from the 40" MES on. It cost me 3 dollars. I've been taste testing some of the jerky and it's turning out nice. I cut it pretty thick this time so I'm thinkin about 12 or 14 hours. Been 10.
     
  9. jethro

    jethro Smoke Blower

    Great idea, Thanks.
     
  10. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Ok........... all done. I left the thermostat on the MES set on 180 the entire smoke. Quit puttin smoke to it after 6 hours. Total time was just a little less than 12 hours. 9.5 pounds of trimmed meat yeilded 3 pounds of finished jerky. Turned out very tasteeeee. Next time I'm going to come up with my own marinade.


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    Thanks for checkin out my Qview.
     
  11. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Glad you got it done Dave. I missed the post, was it good?
     
  12. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    It's good. Not as good as I was hoping for but it is a very good mild tender jerky. I'm going to go with my own marinade next time. The last time I made the jerky from the High Mountain kit I didn't wash it off after the cure and it was very salty. This time it was like I washed it too good and it didn't have the flavor I was looking for. I'm sure it will get eatin up. Back to the drawing board.
     
  13. PignIt:

    How the texture come out? Just like store bought jerkey? I have a good marinade for jerky that Ihave used for years in my food dehydrator. After seeing this post I may want to try my smoker to do it. Was curious since the temp is higher than the dehydrator. Looks great and I like how you hung them.
     
  14. mnbike

    mnbike Fire Starter

    The lava rock in the pan is a good idea. I will have to try that trick out on my next batch
    Bike
     
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Great job dave that looks good sorry it didn't come out the way you wanted it to. But it makes me want to try some in the smoker> I have always used my dehydrator for jerky some next time I will try it your way[​IMG]
     
  16. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Never done jerky in my mes . allways in dehydrator or oven . The pic looks like the meat is washed out if you can understand what i mean.
    I use a marinade that has soy sauce and worstichire so the meat ios a dark color when you get ready to cook .
     

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