My first time making the full muscle stuff.
Im no stranger to the ground jerky and I have literally put 20 Lbs or so thru the smoker since I bought it springtime.
http://www.smokingmeatforums.com/t/133934/mes40-ground-jerky
Im a huge fan of the Hi Mountain lineup as it delivers EXCELLENT taste time and time again.
Currently I am stuck on the Sweet & Spicy. Seems to be my favorite out of 5 I have tried thus far.
For the full muscle I sliced it up about 3/16"-1/4" thick. I used a roast. I followed the directions mixing the cure and flavor, sprinkling on meat. Tossed the meat around in a container. Then I stacked it in a few piles and let it cure for about 32hrs or so- just how it worked out.
2 Lbs of cut meat occupied 3 of the Eastman racks I have. I could of probably squeezed another 1/2 lb onto it if needed. I brushed the up side with a chinese sauce. Todays flavor was Panda brand Mandarin.
Placed in the top rack of the MES40 @ 170F for 10 1/2 hrs. I could of probably went 10 Hrs as its a little over done but 100% acceptable.
Im no stranger to the ground jerky and I have literally put 20 Lbs or so thru the smoker since I bought it springtime.
http://www.smokingmeatforums.com/t/133934/mes40-ground-jerky
Im a huge fan of the Hi Mountain lineup as it delivers EXCELLENT taste time and time again.
Currently I am stuck on the Sweet & Spicy. Seems to be my favorite out of 5 I have tried thus far.
For the full muscle I sliced it up about 3/16"-1/4" thick. I used a roast. I followed the directions mixing the cure and flavor, sprinkling on meat. Tossed the meat around in a container. Then I stacked it in a few piles and let it cure for about 32hrs or so- just how it worked out.
2 Lbs of cut meat occupied 3 of the Eastman racks I have. I could of probably squeezed another 1/2 lb onto it if needed. I brushed the up side with a chinese sauce. Todays flavor was Panda brand Mandarin.
Placed in the top rack of the MES40 @ 170F for 10 1/2 hrs. I could of probably went 10 Hrs as its a little over done but 100% acceptable.
