MES40 full muscle jerky

[basstronics]

My first time making the full muscle stuff.

Im no stranger to the ground jerky and I have literally put 20 Lbs or so thru the smoker since I bought it springtime.

http://www.smokingmeatforums.com/t/133934/mes40-ground-jerky

Im a huge fan of the Hi Mountain lineup as it delivers EXCELLENT taste time and time again.

Currently I am stuck on the Sweet & Spicy. Seems to be my favorite out of 5 I have tried thus far.

For the full muscle I sliced it up about 3/16"-1/4" thick. I used a roast. I followed the directions mixing the cure and flavor, sprinkling on meat. Tossed the meat around in a container. Then I stacked it in a few piles and let it cure for about 32hrs or so- just how it worked out.

2 Lbs of cut meat occupied 3 of the Eastman racks I have. I could of probably squeezed another 1/2 lb onto it if needed. I brushed the up side with a chinese sauce. Todays flavor was Panda brand Mandarin.

Placed in the top rack of the MES40 @ 170F for 10 1/2 hrs. I could of probably went 10 Hrs as its a little over done but 100% acceptable.

IMAG0014_zpsa5f47567.jpg

• basstronics
• Feb 6, 2013

IMAG0015_zps2918cd69.jpg

• basstronics
• Feb 6, 2013

 

[humdinger]

Looks awesome. I just put about 12lbs of venison in the fridge to thaw. This is my first attempt at doing jerky so I am going big. I may hit you up for pointers if I get stuck. Thanks.

 

[basstronics]

Pointer #1 dont overload it. If you have eastman racks like I have pictured the first rack can be set low. The other two racks on top must be set tall, otherwise they dont dry out properly.

#2 dont jam it all together. A little breathing room is OK. I try to leave at least 1/4"-1/2" between pieces. They NEVER touch. Ground jerky is in long strips.

 

[humdinger]

Sounds good. Thanks for the tips.