Used the offset for the first real smoke/cook today so that left the MES30 sitting in the porch pretty lonely. Since I was out of jerky I stopped on the way home a few days ago and bought a pack of Round Roast.
Got the old slicer out, I used this a lot when we first bought it in the early 80's but it got packed away in one of the moves, found it hiding a box a a couple of months ago, still works great for a cheap slicer.
We got the recipe many years ago from a friend of ours, pretty basic but I always go back to this.
3 lbs. meat
1/2 tbs salt
1/2 cup warm water
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1 tsp pepper
garlic powder to taste
This was made to do in the oven which I did for years before I had a smoker. NOTE:Because this has no cure I always keep the jerky in the freezer when done and take out only as needed. I am going to try a batch with TQ someday (cause I already have this) but did not have time to screw with ingredient's this time.
I did not get pictures of the meat cut up but this is after soaking all night, ready for the MES
Hickory dust in the AMNPS, both ends lit, wanted a good smoke flavor on these. I always load the AMNPS and start the fire in the bottom pan of the MES then put them both in the smoker, you can see I got a bit messy when loading the smoker.
Only ran MES at 100 deg for the first 2 hours to let the smoke penetrate better, then set it at 160 deg for the last hour, hard to get temp reading from these thin slices but should have gotten it over the 145 deg mark. (again, no cure used so I freeze when done)
After 3 hours took the jerky out of the smoker and put in the dehydrator. Set temp to 145 deg and let it run for 3 more hours before unloading.
Vac packed 3 trays and put the 4th tray in a baggie, all went into freezer. Not sure why I vac pack cause it never last long around here.
Thanks for checking it out