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  1. 100_1436.JPG

    100_1436.JPG

    • basstronics
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    • Album: MES40 ground jerky
  2. MES40 ground jerky

    MES40 ground jerky

  3. basstronics

    MES40 ground jerky

    Ive probably put 25lbs raw ground meat thru my MES40 this summer/winter so far. Ive toyed with temperature, time and of course various flavors w/add ins. I read some people use a food dehydrator to make their jerky. I dont own one and dont intend on buying one either. I basically only use the...
  4. basstronics

    Ground Beef Jerky & Whole Strip Jerky Questions

    Ive only done ground jerky. Ive dabbled with different heat and amounts of time. I think Ive settled on 165F and 12 Hrs with a full head on mix on my AMZNPS. I mix my own pellets by guessing, so no recipe of pellets. I usually do two handfuls of oak, hickory, 1 of cherry and 1 of mesquite. I...
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    100_1148.jpg

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  6. 100_1147.jpg

    100_1147.jpg

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  7. basstronics

    Basic jerky FAQ

    9Lbs raw meat in = 4.5 Lbs done jerky My AMZNPS let me down this run, a few times... The pellets must of got some moisture somehow. They stopped burning after the first row. I relit the other end when I noticed (this was done overnight so lost somewhere around 4 hrs smoke) and it died before...
  8. basstronics

    Basic jerky FAQ

    I suppose you are that Butcher? I bought my first thing of Hi Mountain at Millers. Im all ears for other suggestions. Ive seen a ton of recipes and such but theres to much to just keep trying. The way I figured is at least it will come out good due to the Hi Mountain. Adding the sauces only...
  9. basstronics

    Basic jerky FAQ

    I did my personal second batch of jerky two weeks ago. 3Lbs ground sirloin. THis time I used the Hi Mountain Teryaki and brushed just the tops in Kinkomann Teryaki (the select stuff not cheap crap). I also used OAK as a small base layer and CHERRY as the larger main layer in my amazen pellet...
  10. basstronics

    Basic jerky FAQ

    My second batch was something my Uncle mixed up. It smelled and looked like canned dog food. It didnt come out so I never posted on it. Im about to go round #2 of my own jerk. This time I bought meat from a different butcher. It is ground Sirloin. It is also ground MUCH finer than the other...
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    100_7729.JPG

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  12. basstronics

    Basic jerky FAQ

    Well tonight was the night. I am pretty happy. With the MES40 I can put 3 jerky racks on the top rack, 4 on the lowers. I only had 3 jerky racks and I put about 1Lb per rack. So 3Lbs raw meat. The meat I used came from a local butcher, it was ground round steak. They tried steering me to the...
  13. basstronics

    Basic jerky FAQ

    Does anyone know of a basic jerky FAQ? I have an MES 40 and AMZNPS, seasoning and Im ready to try this.
  14. basstronics

    Five chicken smoke- my second smoke

    Yes for a $1.49/Lb its a good price! The 4 chicks I bought cost $20 and they came fresh out of the butchers cooler. No vaccum bagged water logged chicks here. My Dad really enjoyed his Tyson chicken though. I tried it and tasted the same as the others...
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    100_7710.JPG

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    100_7709.JPG

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    100_7708.JPG

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  18. basstronics

    Five chicken smoke- my second smoke

    This is the second time Ive smoked meat. I have the Masterbuilt Electronic Smoker 40" I smoked 5 full chicken in this bad boy- I could of fit three more comfortably! Being new Im learning. One thing I have quickly learned is with some expert advice from the forum (directly and by reading) and...
  19. basstronics

    Hello... I want my baby back ribs!

    Well first two racks. I wish I would of done the 2-2-1 method but didnt due to no tin foil. I need an amaze-n-pellet-smoker too! 5 Hrs at 225-240 I changed it a little here/there. Internal temp topped out at 174.
  20. basstronics

    Hello... I want my baby back ribs!

    40" Masterbuilt Smoker purchased w/ 2 year warranty. Now to clean up my porch (get rid of the junk) and get an outlet put in and some duct work to funnel the smoke away.
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