Thanks for the compliments! I wish I could share some with you, it is really good. It's 7:30 and I'm not hungry for dinner because I've been snacking on this all day! It is addictive.
I followed the directions that came with the Hi Mountain cure/seasoning. It recommends 1 1/2-2 hours @ 200* after 28 hour cure. When I loaded down the smoker, it took a while to get back up to temp, so I was closer to the 2 hour mark, maybe even over. I didn't do a great job of keeping time, I just monitored it when it was getting close. Because of hot spots in the MES, certain pieces were done before the others. I rotated the racks and also pulled the done pieces early when needed.
It was nice to fire up the MES, that poor guy hasn't seen much action since I got my SNP. I do prefer charcoal these days, but its nice to have the lower temp settings when you need it. I am tempted to get one of those Amazn deals and get some more use out of the MES.
This is probably the 4th or 5th batch that I've done using the same technique, all with great results. The electric knife and Jerky Board (found that at Bass Pro) really make it easy to cut.
Enjoy the weekend!
