I've got my first batch of Venison Bacon (Curley's Recipe) mixed and setting up in the fridge and I'm going to smoke it in the A.M. I have a 40" MES that I haven't used very much yet and will be doing the smoke with it. My question is regarding using water in the pan during the cook, the instructions for the recipe say to cook @ 130 deg. for the first hour or so (no smoke) until the meat dries out before bumping the temp up and adding smoke.
I was wondering if having water in the pan during this drying out phase of the cook would hinder the meat from drying out, seems to me it would. Have any of you guys made this recipe using a MES, and if so, could you share some pointers with me.
Appreciate any input you might have.