Ground Beef Jerky from MES

twoalpha

Smoking Fanatic

Original poster

Nov 20, 2014

528

203

Lexington, NC

• Feb 6, 2015

• #1

Making jerky sticks from ground beef (93/7) with High Mountain seasoning. Used two different flavors Hickory and Mesquite. Also looking at strips versus sticks. Followed the package directions. Added a TBS of brown sugar per pound of meat.

Both were great and easy to handle in the MES.

Larry

Ground Meat Jerky
Weight	Chips
4#	Pecan
Start
1 Hour	MES 210
2 Hour	MES 210
3 Hour	MES 210
3.5 Hour	Done at IT 165 degrees with meat probe

Finished and cooling off. Ready to eat.

IMG_20150124_173729840.jpg

• twoalpha
• Feb 6, 2015

 

bear55

Master of the Pit

Jan 7, 2013

1,002

30

South Mississippi

• Feb 6, 2015

• #2

And how did they taste?

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Feb 6, 2015

• #3

Those look great

Gary

 

litterbug

Smoke Blower

Aug 23, 2014

144

16

S.E. Michigan

• Feb 6, 2015

• #4

Added a TBS of brown sugar per pound of meat.

[/URL]
[/quote]

Wow... When I seen TBS, I instantly read it as Thin Blue Smoke, instead of tablespoon. Does that mean I am an addict?