Making jerky sticks from ground beef (93/7) with High Mountain seasoning. Used two different flavors Hickory and Mesquite. Also looking at strips versus sticks. Followed the package directions. Added a TBS of brown sugar per pound of meat.
Both were great and easy to handle in the MES.
Larry
Finished and cooling off. Ready to eat.
Both were great and easy to handle in the MES.
Larry
Ground Meat Jerky | |
Weight | Chips |
4# | Pecan |
Start | |
1 Hour | MES 210 |
2 Hour | MES 210 |
3 Hour | MES 210 |
3.5 Hour | Done at IT 165 degrees with meat probe |