MES Venison Jerky help needed

Discussion in 'Making Jerky' started by neut68, Oct 8, 2012.

  1. Doing a bunch of venison jerky this weekend and am using my MES30. I have done many batches of jerky on my dehydrator but this is the first on my MES. I have a few questions.. I already have the Jerky cure i am going to be using but i have questions on the temp to run, how long to smoke and how long to dry the jerky. Any help is appreciated..  Thanks again!!!
  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

  3. Hello Neut! I think most people have there own way of doing jerky, experimenting until they get what they like and works best for them.

    Here's how I do mine:

    Jerky was one of the first things I worked on and worked on to get it just right. I suppose I've smoked close to 100 lbs since I started smoking.

    I thread the meat onto non stick skewers I picked up at Wally World and hang those horizontal from small S hooks on the top rack. If I have more than will fit on the top rack and the meat isn't too long (don't want it touching the meat below), I'll use the second rack as well. 

    I have the damper wide open, chip loader and tray are out and preheat the MES to 180* or so. This temp allows for opening the door to put the jerky in. Then I reset my temp to 120*-130*. I also use a smoke generator with the lower smoking temps. 

    I  start at 120*-130* with no smoke to dry the jerky for about an 1-1.5 hrs, bump temp to 140*-1500* for 2.5-3 hrs with smoke, bump temp to 160*-170* (I also continue with smoke until it runs out) to finish it off (usually another 2-3 hrs), but no higher than 170*. I start checking it using the bend test (you should be able to bend it without breaking and have white fibers showing) after about 5 hrs on the smaller/thinner pieces and periodically check the remainder until it's done. Mine usually takes 7-8 hrs to finish.

    This is some I did a while back and I did change the smoker temps since this thread:
  4. plj

    plj Meat Mopper

    I  make sure all pieces are cut to the same thickness, otherwise it drives me nuts. (I shoot for 1/4").

    I find that using a jerky recipe that uses cure makes a big difference.

    Lots of air flow.

    Barely any smoke; even TBS can be too much if you run it for more than an hour or so.

    I lay mine flat on racks, and rotate the racks every 30 minutes or so. Even then, each piece will not be done at the same time - remove each piece when it is done!

    Don't leave a bowl of finished jerky on the counter or the dog will gain weight.

    Dont dry it out too much, you're making jerky, not "venison dust".

    I start at low temps, maybe 125 or so for a couple hours. Then bump up to 150, then to 175 to finish. I really dont know if thats necessary though, could probably just do it all at 175?

    It takes me around 4-8 hours depending on the weather and how thick my slices are.

    We vac seal a lot in pocket size packages and put them in the freezer.


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