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Well it didn't take nearly as long as I thought. By about 3:00 when I put my thermometer in it was up to 121°F. I started watching it a bit closer and by 3:30 it was up to 133° and I pulled it and wrapped in foil.
We had to go out for an hour and a half so I'm not too sure how far it soared...
First of all, a big thanks to Bearcarver for sharing with us his method. I have tried it twice before and I'm now smoking my third prime rib. I just got a new to me digital camera (last one ended up in the dogs water dish thanks to my little girl) so I figured I'd share some pics and let...
Need to bring this back to the top. I've now done two using this exact method and it is amaz-z-z-ing!! I've got one rubbed and wrapped right now for supper this evening. Gonna fire up the MES 30 probably around 11am or so.
So here it is, approx 9hrs later. I realized after I took the pic on the old baking sheet that it was pretty much the same color as the jerky so I put some on a white plate for contrast. My phone doesn't take great pictures either.
It tastes awesome, the flavor is just what I was looking for...
Just put the a-maze-n in. In looking at the picture (out of the rain) I realize that if I had arranged the pieces more carefully I probably could have put all the longer pieces on the lower rack then moved it up one space so the meat isn't hanging in the tray. Now the last time I did jerky I had...
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