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Boston Butt Pulled Pork (Step by Step)
Thank you, followed your instructions carefully and it turned out amazing! I originally started with WSM and made impressive pulled pork but my in my MES, it wasn't turning out the way pulled pork should be and just assumed that MES weren't capable of awesome pulled pork until I found your... -
Seeking recommendation for electric smoker (Los Angeles area)
I'm in the OC area with a second gen MES 30 and like it a lot. There isn't a lot of parts involved so if something does go wrong, you can easily get replacement parts or repair it yourself. I came from WSM so I'm not going back. Enjoy smoking in the sunnt so cal weather! Love smoking jerky when...- kumatae
- Post #13
- Forum: Electric Smokers
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MES heating element bad connector question
My MES quit working during a smoke and lo behold, one of the connector was fried. I cleaned off the element and it seems like its in good condition. The question I have is rather then getting another wiring connector, can I just solder the wire directly to the element and heat shrink it? Would...- kumatae
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- Replies: 4
- Forum: Electric Smokers
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Making Jerky less salty with Tenderquick
Okay, I'm convinced. I'll give Cure #1 a try on my next batch. I'm seeing 1 teaspoon for about 5 pounds of sliced meat. Does that sound about right?- kumatae
- Post #6
- Forum: Making Jerky
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Making Jerky less salty with Tenderquick
Okay, I feel like I've gotten everything down with making jerky in my MES except it's hit and miss with being salty. I do want to ensure that meat doesn't spoil or go bad so I want to add tenderquick, but can someone please recommend what I can do to lessen the salty taste of my jerky? Here's...- kumatae
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- Replies: 8
- Forum: Making Jerky
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Forgot Tender Quick, what to do with the meat?!?!
so far good news. also, i'm not sure if it makes a difference but the marinade i used was a store bought korean short ribs marinade just like this one here, i just added a little bit of siracha and chili peppers to give it a little kick.- kumatae
- Post #11
- Forum: Making Jerky
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Forgot Tender Quick, what to do with the meat?!?!
Here's the pictures of few samples that had the white stuff. Crossing my fingers for good news!!!- kumatae
- Post #8
- Forum: Making Jerky
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Forgot Tender Quick, what to do with the meat?!?!
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Forgot Tender Quick, what to do with the meat?!?!
i pulled the meat out of the fridge and meat was out in 65 degree temperature for about 30 minutes while i was drying the meat of the marinade and 20 more minutes outside in 60 degree while i was putting the meat in to the smoker. i initially smoked at 120 for about two hours and 140 to 145 for...- kumatae
- Post #6
- Forum: Making Jerky
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Forgot Tender Quick, what to do with the meat?!?!
thanks dave. raised the temperature. but i do see some white flour like substance on some of the meat, is this a sign that beef jerky has gone bad? i can't remember if i've ever seen it before. any help would be much appreciated.- kumatae
- Post #3
- Forum: Making Jerky
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Forgot Tender Quick, what to do with the meat?!?!
As I was laying out marinade meat on to my MES for some Christmas jerky, I realized I forgot Tender Quick!! What should I do? I know there are few who go without cure, but what can I do to minimize? Should I sprinkle some Tender Quick as the meat is smoking? Should I smoke it at a higher...- kumatae
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- Replies: 10
- Forum: Making Jerky
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Babyback ribs on MES 30 - partial Qview
yup, had both butter knife and paper towel but as DragonMaster indicated, I didn't think it makes that much of a difference. The membrane is pretty much gone by the time it was done cooking. -
Babyback ribs on MES 30 - partial Qview
I should have taken more pictures but it was my second smoke using the MES so I'm still experimenting. Bought package of babyback ribs from Costco. I couldn't get the membrane out so I just left it in. Used last of Rendevouz dry rub that I had sitting around. Cooked 2.5 racks at 200F as... -
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