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Ground Beef Jerky from MES

post #1 of 4
Thread Starter 

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.

 

post #2 of 4

And how did they taste?

post #3 of 4

Those look great

 

Gary

post #4 of 4
Added a TBS of brown sugar per pound of meat.

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