First time making jerky... qview start to finish

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Original poster
Feb 22, 2013
Gaines, Michigan
Wife upgraded my smoker as an early Christmas present. She got me a MES 30, and I love it.

Couple days back got an itch for jerky, and decided to try my hand.

Hit my butcher and got a 5lb cut of top round

Cured and Marinated for just over 24 hours, nothing fancy, just some basic cure #1, some pepper, hoping the smoke gives it the flavor I want...

Saw someone on here hang it off the rack with paper clips (yes I boiled the clips, who knows who touched them before me)

1.5 hours at 125 degrees with no smoke to get it tender

2.5 hours at 145 degrees alternating between hickory, and apple chips

3 hours at 165 degrees

Could have stood to cut some of the pieces a bit smaller, but all in all I give my self a solid B.

Let me know what you think, or what I should do differently


It does look kind of thick but nice color. You would have to send some for me to give a detailed review of your work...
Looks good going to try it this weekend weather permitting. ...does racking the meat work ok ?...... (first try on jerky)
Yes racking the jerky works fine, I actually like it better you can see the rack marks on it for presentational looks is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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