I finally have a new MES 30, and for my first project I chose ground beef jerky. Trial run for smoker and recipe. I looked EVERYWHERE for a Bourbon and Black Pepper ground beef recipe. No luck. A ton of recipes for whole muscle, but not ground. After looking around, here is what I chose. 2 lbs. very lean ground beef 1/3 cup bourbon 1/3 cup soy sauce 1/3 cup Worcestershire sauce 1/3 cup unsulfered full flavor molasses ( with rabbit on label) 2 Tables. Honey 1 tea. garlic powder 1 tea. onion powder 1 tea. salt + more once extruded 2 tea. black pepper + more once extruded 1/2 tea. coriander 2.2 grams Prague powder #1 I put everything except the cure in a saucepan reduced by half, let cool, and mixed that and the cure into the meat. Sometimes I remember to take pictures...but not until in the smoker. After reading Cougar78, Bearcarver and a few others posts, I chose to preheat smoker to 140. Put jerky in at 140 for an hour, then put smoke to it at 150 for 2 or so hours. Then MES to 160 and get jerky to 155 temp. There (hopefully Q-view is working) is jerky after drying, with amznps in bottom, ready to go. Time to set it to 160 to get jerky to temp. Now into the dehydrator. Took a couple hours but now its done. And my feeble attempt at a Bear view.