Recent content by zenyo

LOL... Thanks Disco... It did turn out okay and it was well received, There's almost none left.... But we are our own worst critics and I've been racking my brain thinking about what I did wrong to make it come out dry... Did I smoke it to long/hot? Did I open the door too much? Was it just...

Ok, I dt'sone Into the smoker at 9:30 am,  between 150 and 160 for 8 hours... Hickory smoke for the last 3 hours The bad news first... It's over done. Its dry and breaks instead of bends. It's not hard though, it's still tender to eat... I think I know one of the things I did wrong. I cut...

Got it... Thanks for the help Richie!

Will adding the cure after the meat has already been in marinade for 20 hours still take effect? the cure will be in the bags for another 14 hours.

That works... I know how much meat is in each bag... Thanks for tips and links gents!

I guess I have more reading to do... Although there is a ton of conflicting info out there on this topic. So if I decided to add cure to this mix, I can just dump a teaspoon in each bag and mix it up?

No I didn't use any Cure. Is it necessary for Smoking jerky or just a preference? Maybe I'll try some in my next batch to see if I can tell the difference. I grew up making home made sausages where the only ingredients we used were Salt, Pepper and Chilli peppers. We used to hang to dry them in...

Hello All, I received my MES 30" last week and I finally have the time to do my first smoke...  After lots of reading the last couple of days I settled on the following marinade: 2 Cups Soy Sauce 2 Cups Teriyaki 2 Cups Worcestershire 2 Cups Apple Juice 2 Tbsp. brown sugar 2 Tbsp. Honey 1...

Hello Smokers..., ZENYO from BC. I'm new to smoking and just got my MES 30 (Windowless) last week. I'll be making my first batch of deer jerky this weekend from my 2014 catch that's still in the freezer. I can't wait to get a turkey or some ribs in their and I'm looking forward to smoking some...