Making jerky for first time on MES 30 today, with new LEM shooter, and mix that came with shooter. Mixed per directions with 5# 80-20 ground beef. Let sit in fridge overnight. Shot it onto q-mats this morning, into the MES with oak pellets in the A-maz-en smoker. Temp at 225. Now, its about 3 and a half hours later, and temp bumped up to 250, and I decide to look at smoking meat forum to make sure I am doing things correctly....Hmmm...looks like I have done a few things in reverse....First, should have looked at the forum last night, or much earlier today, second, should have started out a low temp, gradually bumped up so the meat would dry out first. As an experiment, I used part of the seasoned, cured meat to make a tray of uncased "meat sticks"...they now have an IT of 170. Ok, now that the meat is cooked, looking very wet and greasy, any suggestions for rescue? After reading here, I did run the temp down to 150. Other than being greasy, with the fat rendered out, it does taste good. Anything else anyone can think of that might help dry some of the grease out of things????
