So, I seasoned my new MES 30 this week and have intentions on smoking some jerky tomorrow.
I got 5 lbs of beef and trimmed/sliced it up tonight. I threw together a marinade using soy sauce, worcestershire sauce, brown sugar, garlic powder, onion powder, pepper, and added red pepper flakes to half. I *did* add a tsp. of curing salt to the marinade as an added level of safety. I hope that was the right move.
Regardless, I'm hoping to remove the meat from the marinade, patting it dry, preheating the smoker, then throwing it in the smoker at 140* tomorrow morning. I'm really struggling with temp, smoking time/drying time. I was hoping to just keep the smoker at 140* and only having wood chips in there for the first 3 hours. I'm anticipating a 6 hour total drying time, but I'll check the consistency after 4 hours or so. Am I on the right path, or is there something I'm completely missing?
Thanks, everyone....looking forward to trying this out tomorrow.
Edit....pics added:
Sent from my Touchpad on CM9
I got 5 lbs of beef and trimmed/sliced it up tonight. I threw together a marinade using soy sauce, worcestershire sauce, brown sugar, garlic powder, onion powder, pepper, and added red pepper flakes to half. I *did* add a tsp. of curing salt to the marinade as an added level of safety. I hope that was the right move.
Regardless, I'm hoping to remove the meat from the marinade, patting it dry, preheating the smoker, then throwing it in the smoker at 140* tomorrow morning. I'm really struggling with temp, smoking time/drying time. I was hoping to just keep the smoker at 140* and only having wood chips in there for the first 3 hours. I'm anticipating a 6 hour total drying time, but I'll check the consistency after 4 hours or so. Am I on the right path, or is there something I'm completely missing?
Thanks, everyone....looking forward to trying this out tomorrow.
Edit....pics added:
Sent from my Touchpad on CM9
Last edited: