Originally Posted by nrdk
They look awesome, would love your recipe as I haven't had a chance to try the flat jerky from my LEM cannon yet.
As far as the grease drips, since the MES30 has a waterpan, I leave that in on the bottom most rack (filled with sand, covered in foil), and on that bottom most rack itself I wrap in foil, which will prevent any grease or condensation dripping onto and putting out the AMPNS.
The recipe was a real basic one. I used a leftover peppered jerky kit from Cabela's, mixed it with about 3oz of Soy, 3oz of teriyaki sauce, and a splash of water. Used 5 pounds of 80/20 ground beef and let it sit in a bowl in the fridge overnight. Loaded it with the cannon then into the preheated smoker. The time schedule was:
1.25 hours @ 120° with no smoke
1.25 hours @ 130° with the AMNPS running (pit master pellets)
1.25 hours @ 140° still going on AMNPS
2 hours @ 160° still going on AMNPS
2 hours @ 170° AMNPS was dying so I threw some pecan wood chips in the chip loader
1.25 hours @ 190° reloaded the chips
They looked good at this point but the temp was only 156° so I let them run another hour at 180° to finish them.
Brought them in the house and rinsed the grease off under cold water. Blotted them dry with a paper towel and laid them back out on the racks to fully cool.
They came out really good, the only change I'll make in the future will be to use a little leaner beef. There was quite a bit of grease with these. 90/10 or 93/7 might work a little better.
The next batch is finishing up now. Pics coming soon.Edited by TimsTallTaleTav - 12/8/14 at 1:59pm