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Jerky in the MES Q-view (update with finsished jerky)

post #1 of 13
Thread Starter 

just good ole Beef jerky I used eye of round as it is probably one of the leanest cuts I can think of,

 

First I trimmed what little fat there was

trim.JPG

 

I cut some with the grain

withgrain.JPG

 

and some against as i am not getting any younger and me teefers don't work as good as they used to (hehe)

 

slice against.JPG

 

I Forgot to take pics of the Marinade but I mixed up the Cure#1 and the marinade and then placed them into a freezer bag and then into the fridge for atleast 24 hrs turning the bag over a couple of times and massaging the bags to stir up the meat and mix the marinade through

 

then I used bamboo skewers and hung them through my MES racks and then put them in the smoker @100 for an hour or so, I have hickory chips in the AMZN on the bottom of the MES

 

inthemes.jpg

 

I am trying sand in the drip pan cause I didn't want to use water in the pan but wanted to try and keep the smoker temperature more even.

 

tune in later for when we remove the finished product, and hopefully have something that resembles Jerky

 

Thanks for looking,

Harry

 

 

 


Edited by Big Casino - 1/30/12 at 4:54pm
post #2 of 13

i have some in my MES to day also  using bourbon barrel pellets in my AMNPS  hope all goes well for ya!

post #3 of 13

Looks like a great start Harry!

post #4 of 13

Looks like a great start!  I have made jerky in my MES a few times and would have to say hanging it like you have is the best way to do it!!  Hope it turns out great!!

post #5 of 13
Thread Starter 

After an  hour or so  @100 I kept turning up the MES 10 degrees every hour or so until I reached 160 and the last hr the seemed to dry out quickly

 

and here are the finished jerky strips, as you can probably see I cut the ones in the bottom pile with the grain that is plain Jerky

 and the ones in the top pile are "hot" jerky are cut against the grain.

 

this was my first Jerky I have made, I will do a few things different next time like maybe slice it a tad thinner, but I will definately NOT be cutting it against the grain again, it gets stucks in my teeth, even more than other cut with the grain!

 

jerky.jpg


Edited by Big Casino - 1/30/12 at 5:14pm
post #6 of 13

Looks Tasty!!

post #7 of 13

Looks good. I love jerky, time to do some more. I like it better with the grain.

post #8 of 13

Hey Big Casino!

Thanks for your blog on the jerky. I just bought a MES yesterday. Broke it in and did a couple of pork tenderloins first. Came out good. I've got 12 pounds of lean roast to make jerky in it next. The hanging with skewers idea is a great one. Thanks! You've really got me fired up and ready to play! Pictures of the jerky has got me slobbering on my keyboard! Take care.  Brian.

post #9 of 13

Looks great and that's essentially the way I do it in the smoker as well, except I use the non stick metal skewers and slide them into s-hooks so the jerky hangs that way. I had a bit of trouble getting it off the bamboo skewers, do you have any difficulty removing it from the bamboo skewers? 

post #10 of 13

looks good thumb1.gif

post #11 of 13
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

Looks great and that's essentially the way I do it in the smoker as well, except I use the non stick metal skewers and slide them into s-hooks so the jerky hangs that way. I had a bit of trouble getting it off the bamboo skewers, do you have any difficulty removing it from the bamboo skewers? 



no it slid right off the skewers, well the Jerky was good and was a hit but everyone ate it all so fast I have to make more

 

Thanks for looking folks!

 

post #12 of 13

Great looking jerky, Harry!  I know what you mean about it going fast...nothing like a few friends to help make it disappear!  LOL

 

Just my humble $0.02 but if you're going to do a lot of jerky, you might want to make some jerky sticks.  That way you can just hang them from the side supports and don't have to weave the meat through the grates.  I make mine out of round steel bar stock.  Cut them to length, chuck them in a drill and then spin one end against a grinding wheel for a quick point.  Just keep them oiled down when not in use.

 

-Salt

post #13 of 13
Thread Starter 
Quote:
Originally Posted by GrayStratCat View Post

Great looking jerky, Harry!  I know what you mean about it going fast...nothing like a few friends to help make it disappear!  LOL

 

Just my humble $0.02 but if you're going to do a lot of jerky, you might want to make some jerky sticks.  That way you can just hang them from the side supports and don't have to weave the meat through the grates.  I make mine out of round steel bar stock.  Cut them to length, chuck them in a drill and then spin one end against a grinding wheel for a quick point.  Just keep them oiled down when not in use.

 

-Salt



funny you mentioned that, I have a piece of SS rod left over from when I made my bacon hangers I was going to try that with, I just don't know if it is a heavy enough gauge to support the weight I may have to go find something a little larger diameter

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