Recent content by jrtexas
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MES 40 Beef Jerky
Came out great and very tasty. Smoked at 170-180 (real windy here yesterday) for 4 hours, no water, smoke (hickory) for first 2 hours. I will do this again, with a larger batch!- jrtexas
- Post #15
- Forum: Making Jerky
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MES 40 Beef Jerky
Done. And love the Hi Mountain with a little Bovine Bold:- jrtexas
- Post #8
- Forum: Making Jerky
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MES 40 Beef Jerky
Thanks for the feedback! It's on: And she can't wait:- jrtexas
- Post #4
- Forum: Making Jerky
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MES 40 Beef Jerky
Thanks for the feedback. It's on: And she can't wait -- jrtexas
- Post #3
- Forum: Making Jerky
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MES 40 Beef Jerky
Has anyone done Beef Jerky in their MES 40? I was thinking 200 with smoke for 2 hours, then down to 170 for 2+ hours without smoke, then check for doneness? I've had the beef marinating with Hi Mountain Original since 11am yesterday. Thanks for your help!- jrtexas
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- Forum: Making Jerky
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Ribeye Roast - 48 hour salt rub, forward sear then smoked
Looks perfect! Awesome job!
