I never really had the will to make 100% smoked jerky in my MES40, but I will eat all you give to me. I always make my jerky in an Open Country forced air dehydrator.
My last batch was eye of round and I took a 1/3 of it and loaded up a cookie cooling tray and popped it in my MES40 with a little hickory in my AMNPS to try to cold smoke my finished jerky. It was 50F outside when I did this and I made chewy-jerky for this batch in my Open Country dehydrator (as opposed to crunchier drier jerky) An hour and a half in the smoke later, the results were pretty good...I actually think maybe an hour of smoke might be better.
We'll check it again in the morning and I will get the families opinion this weekend.
Loaded up and ready to smoke
Thin blue smoke
After smoking and two samples tested
My last batch was eye of round and I took a 1/3 of it and loaded up a cookie cooling tray and popped it in my MES40 with a little hickory in my AMNPS to try to cold smoke my finished jerky. It was 50F outside when I did this and I made chewy-jerky for this batch in my Open Country dehydrator (as opposed to crunchier drier jerky) An hour and a half in the smoke later, the results were pretty good...I actually think maybe an hour of smoke might be better.
We'll check it again in the morning and I will get the families opinion this weekend.
Loaded up and ready to smoke
Thin blue smoke
After smoking and two samples tested