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MES 40 Beef Jerky

post #1 of 16
Thread Starter 

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!

post #2 of 16

This is the post from the last jerky that I did in my MES30.  The best thing you can do is hang the jerky with toothpicks,  it takes a bit of time but then the moisture doesn't lay on the top side when it is drying.  This was the best jerky I have done.  Hope it helps.

 

http://www.smokingmeatforums.com/t/111998/jerky-w-qview

 

Brian

post #3 of 16
Thread Starter 

Thanks for the feedback. It's on:

 

P1020203.JPG

 

And she can't wait -

 

P1020211.JPG

post #4 of 16
Thread Starter 

Thanks for the feedback! It's on:

 

P1020203.jpg

 

And she can't wait:

 

P1020211.jpg

 

 

post #5 of 16

Oh boy can't wait to see the results!!!  Let me know how the hi mountain jerky tastes!

post #6 of 16
Thread Starter 

Sorry for the double post....

post #7 of 16
Looks good! Will have to try that in my MES 40.

Bigfish
post #8 of 16
Thread Starter 

Done. And love the Hi Mountain with a little Bovine Bold:

 

P1020212-1.jpg

 

P1020222.jpg

post #9 of 16

Looks good.  Great Job!!

post #10 of 16

Looks delish!

post #11 of 16

Nice job!

 

Looks delicious!

post #12 of 16

Looks Great!

What temp did you end up smoking at?

No Creosote! A-Maze-N Smokers

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post #13 of 16

That is some good looking Jerky. How did it taste? I need to try this soon.

 

Mike

post #14 of 16

icon_cool.gif

Now that's some fine looking jerky you have there.

post #15 of 16
Thread Starter 

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!

post #16 of 16
Quote:
Originally Posted by jrtexas View Post

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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