Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Came out great and very tasty.
Smoked at 170-180 (real windy here yesterday) for 4 hours, no water, smoke (hickory) for first 2 hours.
I will do this again, with a larger batch!
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...