MES 40 Beef Jerky

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jrtexas

Newbie
Original poster
May 19, 2011
14
10
Grapevine, TX
Has anyone done Beef Jerky in their MES 40?

I was thinking 200 with smoke for 2 hours, then down to 170 for 2+ hours without smoke, then check for doneness?

I've had the beef marinating with Hi Mountain Original since 11am yesterday.

Thanks for your help!
 
Thanks for the feedback. It's on:

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And she can't wait -

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Now that's some fine looking jerky you have there.
 
Came out great and very tasty.

Smoked at 170-180 (real windy here yesterday) for 4 hours, no water, smoke (hickory) for first 2 hours.

I will do this again, with a larger batch!
 
Came out great and very tasty.

Smoked at 170-180 (real windy here yesterday) for 4 hours, no water, smoke (hickory) for first 2 hours.

I will do this again, with a larger batch!
Wow, looks amazing...I can't wait to try this..especially with some venison...My co-workers husband is a deer harvesting machine and has a lot of meat in his freezers.

g
 
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