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Making 8# of jerky with Weston Jerky Tonic that I got at the new Field & Stream store (very nice store). Marinated 24 hrs. Didn't think I could fit it all in my 30" MES but had room to spare. Using all hickory pellets this time with the AMZPS. starting at 180 deg F for 1 hr to dry, then I'll add the smoke and drop 10 deg F every hour til I reach 130 deg F. Will let it stay at 130 til it is done. Hope I'm not up all night. It took forever to thread that much jerky on the bamboo skewers.