First time smoker / making jerky (w/q-view!)

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jhilla68

Newbie
Original poster
Oct 10, 2012
26
13
Warren, MI
So, I seasoned my new MES 30 this week and have intentions on smoking some jerky tomorrow.

I got 5 lbs of beef and trimmed/sliced it up tonight. I threw together a marinade using soy sauce, worcestershire sauce, brown sugar, garlic powder, onion powder, pepper, and added red pepper flakes to half. I *did* add a tsp. of curing salt to the marinade as an added level of safety. I hope that was the right move.

Regardless, I'm hoping to remove the meat from the marinade, patting it dry, preheating the smoker, then throwing it in the smoker at 140* tomorrow morning. I'm really struggling with temp, smoking time/drying time. I was hoping to just keep the smoker at 140* and only having wood chips in there for the first 3 hours. I'm anticipating a 6 hour total drying time, but I'll check the consistency after 4 hours or so. Am I on the right path, or is there something I'm completely missing?

Thanks, everyone....looking forward to trying this out tomorrow.

Edit....pics added:



Sent from my Touchpad on CM9
 
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Sounds like a good plan but from what I have read about the MES it probably won't make smoke at 140*. That's just not hot enough to get the chips burning. You can go a little hotter but don't go over 170* or then you are cooking and not drying.

Another option is to get another pan and some charcoal, get about 5 or 6 briquettes going then add your chips, you might not even need any heat from the MES.
 
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jerky always takes longer than planned 1/8" can take 6 hours but thats at 160 degrees typically 8 hours at 150-155 and 1/4" 8-10 hours at 155-160 degrees i agree with s2k9k use some charcoal thrown in for added heat. I dont use electric smokers, never have nerver will but they sure are convenient and more accurate when your away from them. Good move in patting the meat dry first that will save you some time and wood as wet meat does not soak up smoke like dry meat will. good luck!
 
Thanks for the replies, folks.  Ended up getting done after smoking for about 9 hours.  I was varying the temp, but started low and ended up around 170 - 175 for the last couple of hours.  I'd say it was a success, but I had difficulty determining when it was "done."  The bend test is really the best way to determine, right?  Also, I'm sure a lot of it boils down to personal preference.  With the thick 1/4" slices, I didn't want to take any chances, even though I used a cure.

Regardless, here's them in the morning and the final results:



 
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Glad the thread's useful! I'm blown away at the wealth of knowledge and friendly nature of this place.So, what's the trick for making this stuff stick around? It's going way too quick! LOL
 
j,

   did you cut that beef across the grain? the pics look like you cut with the grain (which usually makes it tougher) but it could just be the pics. if you go with cure dont worry about the higher temps. I dont use cure in my jerky due to it being a wood smoker and just smoke mine at 150-160 degrees all a matter of preference, i dont even use cure with my deer jerky but thats just all preference. looks mighty tasty
 
Great looking jerky! 
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Sqwib is right on the "bend test". I always use cure in mine and I make jerky (5 lbs at a time) a couple times a week in MES 40. 

I start low and slow (110*-120* for 90 minutes with no smoke to further dry it out, then bump 10* every hour or so but never go any higher than 160*-170* for the final temp). I slice a bit thicker than 1/8" and hang to smoke it.

http://www.smokingmeatforums.com/t/127824/duck-and-goose-jerky

http://www.smokingmeatforums.com/t/123611/elk-jerky-again

http://www.smokingmeatforums.com/t/117191/sweet-and-spicy-elk-jerky-in-the-mes
 
Thanks again for the replies, folks!

I had the butcher cut against the grain as that was my preference.  I may switch it up next time to see the difference in texture.

And as a question/point of clarity, I know the "drying" time will vary on temp and thickness of meat, but when is the jerky considered "safe?"  Is it a moot point since I used cure? I had a few slices that seemed thick/spongy, so I didn't want to pull them out of the smoker until it was dried leather. LOL

I may try to pull the jerky a little sooner next time and keep the temp down a bit.  I just didn't want to be giving myself major stomach pains.  I'm happy with how this batch turned out and it tastes delicious, I'd just like to perfect the texture a bit.  All in due time, I'm sure!  I think I'm going to try turkey jerky next, but I'll make a separate thread for that adventure.
 
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Thanks again for the replies, folks!

I had the butcher cut against the grain as that was my preference.  I may switch it up next time to see the difference in texture.

And as a question/point of clarity, I know the "drying" time will vary on temp and thickness of meat, but when is the jerky considered "safe?"  Is it a moot point since I used cure? I had a few slices that seemed thick/spongy, so I didn't want to pull them out of the smoker until it was dried leather. LOL

I may try to pull the jerky a little sooner next time and keep the temp down a bit.  I just didn't want to be giving myself major stomach pains.  I'm happy with how this batch turned out and it tastes delicious, I'd just like to perfect the texture a bit.  All in due time, I'm sure!  I think I'm going to try turkey jerky next, but I'll make a separate thread for that adventure.
For many many years I made Jerky without using cure and used low temps I have never been sick, most people I know followed this method as well.

I started using cure when I joined this site. Using cure is safe to dry the meat rather than cook the meat.

If you are using cure properly...you can DRY the meat. Drying the meat will give you closer results to a leathery product as I posted earlier.

Most recipes such as in the Nesco Dehydrator always tell you to finish off at a higher heat, this is to cover their ass IMHO.

I use TQ and the TQ rating is 1 tablespoon per pound of cured meat at 1/4" slice or  greater, however when I do jerky I do 1.5 teaspoons per pound of THIN sliced meat and will cure for 24 hours.THIS IS WHAT I DO BUT DOESN'T MAKE IT LAW.

I have also made biltong which is dried meat I made my biltong in a cardboard box with a 40 watt light bulb, this causes an upward draft drying the meat, no cure was used, however I used vinegar when marinating.

Here are some of my Jerky Notes.
  • London broil (Top Round), preferred, Flank steak will sometimes be labeled London Broil, London broils is actually a cooking method but for my sanity I will not go into detail, Google it!
  • The cure time can go for a few days if something prevents you from doing the smoke. Cure at least 24 hours for the jerky.
  • If Tender Quick is used omit all salt in the seasoning, and use soy sauces or any pre-made marinade cautiously.
  • If using a food dehydrator, use liquid smoke for a smoky flavor, set on 120° maximum. The Nesco manual says 155° but that cooks the meat and the outside gets crusty, if you are using Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] you can dry it at much lower temps. Remember you want to dry it, not cook it, I prefer 120°.
  • Another good tip is after slicing the meat, lay in a criss cross pattern, a sort of weave, and place in a covered dish then place in the refrigerator overnight. The next day pour off the liquid then place the meat in the cure and refrigerate another 24 hours.
  • Best luck has been with flavoring the outside of the jerky while still wet.
  • I have made lots of Jerky over the years without using cure and had never been ill from it, however after doing a bit of research about the "Danger Zone" , I decided to start using cure.

  • Slicing tip: freeze the meat about one hour in your freezer before slicing, this will make it easier to slice! Slice the meat against the grain for an easier chew and with the grain for a tougher chew, this is entirely up to you.
  • OPTIONAL: Place the meat in an uncovered dish in a criss-cross pattern, place in the refrigerator for 24 hours.Remove from the refrigerator and drain.
 
damn good looking jerky i think. I have a MES 40 and I usually end up doing my jerky around 160. I just have a hard time keeping wood smoking any lower than that. 
 
Great, now my mouth is watering lol.  Looks really good I think I may have to give it a try.  I have a question.  Say a person wanted the smoke flavor but wanted to make sure that it was completly done but didn't have the time to smoke it for 6+ hours.  Could you smoke it for lets say 3 hours and than stick it in a dehydrator to finish it off or is that a bad idea?  My dad and I use to just use a dehydrator to make our venison jerky but I want to try smoking some. Any ideas?
 
I'm a complete newb to this smoking business, but I would think if you smoked for half your cook time, you'll have a decent smoke flavor, while still finishing in the dehydrator.
 
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I have a 40" unit and found that if I turn the heat up to 200-220 for the first hour or two  so I get a great smoke and then I turn it down to 140 and just let it go  I have all of my 4 racks full so I have more than 5 lbs of meat.   It generally takes 8-10 hours depending upon how you prefer your jerky done.  I do not damp off the meat so that's up to you.   I've had some excellent elk and antelope jerky.  Do not put water in your tray
 
 
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