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!
First try with these...but I know what my favorite part of a bone-in PR is....and they were only $15...so what the heck:
Membrane removed...EVOO and ready for rub:
Rubbed and into the fridge Sat PM:
Sunday....ready for smoker...
In the MES...she can't wait...just wish I could sit...