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  1. randyld60

    First smoke this weekend! MES / A-MAZE question.

    I think this is what you are looking for Randy
  2. randyld60

    Jerky temp and time for smoker

    Thanks again Randy
  3. randyld60

    Jerky temp and time for smoker

    Another question from a newbie Dave should the cure #1 be mixed at [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:RelyOnVML/> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif][if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/>...
  4. randyld60

    Jerky temp and time for smoker

    Thanks again for taking the time to pass on info like this. Randy
  5. randyld60

    Jerky temp and time for smoker

    So this would be correct for 1/4 thick slices Step 1 marinate in a brine for 12 to 24 hrs (without cure#1) Step 2 pasteurize in brine to 160 degrees Step 3 cool brine then add cure #1 Step 4 marinate 12 hrs Step 5 heat the MES 30 to 130 and let meat dry for an hour Step 6 start smoke with...
  6. randyld60

    Jerky temp and time for smoker

    After you pasteurize in brine at 160 degrees and let it cool and then add cure #1 how long should you let the meat set in the brine with cure#1 before smoking ? Thanks Randy
  7. randyld60

    Hello from Ohio

    Hello my name is Randy, have been smoking meat for only a couple of months I am using a Masterbuilt electric 30 inch. I have these found this forums to be a great source of knowledge for someone like me just starting out. Thanks Randy
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