- Jan 6, 2017
- 15
- 10
Hello all, new to the forum. I have been reading a ton of post and learning a lot so far. I just picked up a basic Masterbuilt smoker at HD 2 weeks ago. So far I ran 2 - 5# batches of turkey jerky using the LEM jerky gun. Last night I mixed some 80/20 ground beef with some cajun jerky spice. I used the stuffer tube attachment on my jerky gun to make beef snack sticks.
About one hour ago I put them on the smoker. I have a two probe thermometer - 1 in the smoker and 1 in the meat on the middle rack of 3 rack.
My first question; What IT am I looking to get to for beef snack sticks?
Right now the smoker is 137 and the meat IT is 130. I plan on going up on the hour mark.
thanks rick
About one hour ago I put them on the smoker. I have a two probe thermometer - 1 in the smoker and 1 in the meat on the middle rack of 3 rack.
My first question; What IT am I looking to get to for beef snack sticks?
Right now the smoker is 137 and the meat IT is 130. I plan on going up on the hour mark.
thanks rick