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First Jerky with the MES

post #1 of 16
Thread Starter 
Thawed out a couple of eye of round roasts to make into jerky. I haven't done jerky with the MES so this is a first for me. I usually use the gas smoker for jerky.

First I trimmed all the fat off of the eye and cut it in half, then halved the halves. Put those in the freezer for a few minutes so they would slice up easier. I just used a knife and sliced them a little thicker than usual. I like mine cut with the grain on a cut of meat this tender and lean.

I did three batches totalling almost 9.5 pounds. Using High Mountain Jerky Cure and Seasoning. One batch was hickory, one was original. and the third batch was a mixture of both with added cayenne and CBP.

Bagged up and in the fridge for 24 hours. Actually I left it in another 8 or 10 hours just to make up the difference for the thickness and it worked out better for me. Rinsed everything off really well.... threw a little more seasoning on them and then onto the racks. I put lava rock in the water pan to give me a dry heat instead of the moist heat. Laid a couple of pans under the racks to catch the drippings. Using Jack Daniels Oak chips for smoke. Set the MES on 180 and I'll leave it there for about 2 hours then I'm going to crank it down to 160 until the jerky is to my liking. I'll let ya know how it turns out.

post #2 of 16
Looks good, let us know how it turns out,,,,,,,,,,,,,,
post #3 of 16
Looking Good!
post #4 of 16
Nice Dave..looking forward to the ending. You got me thinking about doing another big batch soon. PDT_Armataz_01_34.gif
post #5 of 16
What it that aluminum rack thing in the 1st picture?
post #6 of 16
Looks like someone is going to have a lot of GOOD Jerky...
post #7 of 16
Why that's a jerky basket.tongue.gif

PignIt, should turn out really well. Can't wait to see the final product.
post #8 of 16
Thread Starter 
That is a chafing rack I bought at Sams club that is meant to hold an aluminum tray for serving. It works perfectly to set the wire rack from the 40" MES on. It cost me 3 dollars. I've been taste testing some of the jerky and it's turning out nice. I cut it pretty thick this time so I'm thinkin about 12 or 14 hours. Been 10.
post #9 of 16
Great idea, Thanks.
post #10 of 16
Thread Starter 
Ok........... all done. I left the thermostat on the MES set on 180 the entire smoke. Quit puttin smoke to it after 6 hours. Total time was just a little less than 12 hours. 9.5 pounds of trimmed meat yeilded 3 pounds of finished jerky. Turned out very tasteeeee. Next time I'm going to come up with my own marinade.

Thanks for checkin out my Qview.
post #11 of 16
Glad you got it done Dave. I missed the post, was it good?
post #12 of 16
Thread Starter 
It's good. Not as good as I was hoping for but it is a very good mild tender jerky. I'm going to go with my own marinade next time. The last time I made the jerky from the High Mountain kit I didn't wash it off after the cure and it was very salty. This time it was like I washed it too good and it didn't have the flavor I was looking for. I'm sure it will get eatin up. Back to the drawing board.
post #13 of 16

How the texture come out? Just like store bought jerkey? I have a good marinade for jerky that Ihave used for years in my food dehydrator. After seeing this post I may want to try my smoker to do it. Was curious since the temp is higher than the dehydrator. Looks great and I like how you hung them.
post #14 of 16
The lava rock in the pan is a good idea. I will have to try that trick out on my next batch
post #15 of 16
Great job dave that looks good sorry it didn't come out the way you wanted it to. But it makes me want to try some in the smoker> I have always used my dehydrator for jerky some next time I will try it your wayPDT_Armataz_01_37.gif
post #16 of 16


Never done jerky in my mes . allways in dehydrator or oven . The pic looks like the meat is washed out if you can understand what i mean.
I use a marinade that has soy sauce and worstichire so the meat ios a dark color when you get ready to cook .
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