Ive probably put 25lbs raw ground meat thru my MES40 this summer/winter so far. Ive toyed with temperature, time and of course various flavors w/add ins.
I read some people use a food dehydrator to make their jerky. I dont own one and dont intend on buying one either.
I basically only use the HI-Mountain mixes/cures. I have tried the standard LEM that came with my jerky gun as directions stated and was VERY unhappy with it. My jerky is fairly simple. I mix the meat with the cure per instructions. Then I usually add some flavor with a various Chinese sauce. Orange, Kung Pao and General Tso are my favorites. Sometime Sweet baby Rays BBQ if Im doing a BBQ mix. I dont add a ton, maybe 2-4 Tbsp. If I want some heat I add Chili Paste- I buy the Asian hot stuff from "Sambal Oelek". Again 2-4 Tbsp worth. After I shoot it out the jerky gun I then proceed to baste them. Again the same sauces talked about above.
I put them in a preheated smoker at 165F for 12 Hrs. I dont put any water in the pan at all.
I load up my AMZNPS with 2 handfulls oak, hickory, 1 of cherry and mesquite. Before hand I DRY my pellets in my oven at 170F for at least 1/2 hrs-1 hr. Smoke lasts around 8-10 hrs depending.
I got some jerky out right now and will post some pics when I bring it in.
Here is some past smokes:
And some that had an overloading issue:
I read some people use a food dehydrator to make their jerky. I dont own one and dont intend on buying one either.
I basically only use the HI-Mountain mixes/cures. I have tried the standard LEM that came with my jerky gun as directions stated and was VERY unhappy with it. My jerky is fairly simple. I mix the meat with the cure per instructions. Then I usually add some flavor with a various Chinese sauce. Orange, Kung Pao and General Tso are my favorites. Sometime Sweet baby Rays BBQ if Im doing a BBQ mix. I dont add a ton, maybe 2-4 Tbsp. If I want some heat I add Chili Paste- I buy the Asian hot stuff from "Sambal Oelek". Again 2-4 Tbsp worth. After I shoot it out the jerky gun I then proceed to baste them. Again the same sauces talked about above.
I put them in a preheated smoker at 165F for 12 Hrs. I dont put any water in the pan at all.
I load up my AMZNPS with 2 handfulls oak, hickory, 1 of cherry and mesquite. Before hand I DRY my pellets in my oven at 170F for at least 1/2 hrs-1 hr. Smoke lasts around 8-10 hrs depending.
I got some jerky out right now and will post some pics when I bring it in.
Here is some past smokes:
And some that had an overloading issue:
