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First Jerky Ever On The MES, With QView

post #1 of 6
Thread Starter 
I'm making my first jerky ever tonight. I bought one of the Hi Mountain kits from Bass Pro that has the cutting board, knife, and their original seasoning and cure. I also bought some of their sweet and spicy.

I bought a 3.5 lb roast and lost the label after I cut it off.. I'm pretty sure it was an eye of round. I did about 2 lbs of it in sweet and spicy and the rest in original. Sliced into 1/4" pieces, cured and seasoned it last night, mixed to get all the meat covered, and packed it in the fridge for 24 hrs per the Hi Mtn instructions.

Their instructions say to do it in a smoker at 200 for just a couple of hrs but there's no way I'm going that route. I've seen alot of 125 to 150 around here and think I'm going to go for 125 and make it a really long smoke/dry. I'm hoping for 10-12 hrs.

Using apple chips and lit some manually to get it started. Seems to be working but I'll have to keep an eye on the smoke. I plan on keeping the smoke going for 2-3 hrs.

post #2 of 6
Thread Starter 
My thickness wasn't 100% uniform so I've been pulling pieces as they were done. I started with some of the really thin pieces at about 11 hrs. Just pulled some more at 14.5 hrs, and the last should probably only be on another hour. Definitely longer than what I thought based on what I've read. Maybe some people are leaving theirs more medium.

post #3 of 6
Lookin good!
post #4 of 6
Looks like an eye of round. Jerky looks good PDT_Armataz_01_37.gif
post #5 of 6
Thread Starter 
I'm pretty happy with it. The seasoning is pretty salty. Is there anything that can be mixed in with it to counteract the saltiness or should I just start making my own?
post #6 of 6
Thread Starter 
Pulled the rest at 16 hrs.

Is there a general yeild % from starting weight? I need to get a good scale..

Sorry for the blurry last pic.
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