I bought my MES to pretty much do one thing

Discussion in 'Electric Smokers' started by timstalltaletav, Dec 7, 2014.

  1. And thus far, it's performing great.

    Snack sticks and whatever you call the flat jerky that comes out of the jerky cannon. Made 5# following most of Bear's timing scale. Came out fantastic. My only problem is I have 5 more pounds of meat cured and ready to go... Oh well, I needed a mental health day from work tomorrow.

    A few finished pics, sorry no prep shots


    They look so good, I don't want to cut them up to fit in the container


    After a couple mis-steps with the AMNPS, I think I figured it out with the MES. I had to light almost 1/2 a row, but once I did it chugged along strong. One question, how do I combat the grease drips onto the AMNPS?
     
    Last edited: Dec 7, 2014
  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    these look great... just put a tent of aluminium over the AMNPS ...
     
  3. nrdk

    nrdk Fire Starter

    They look awesome, would love your recipe as I haven't had a chance to try the flat jerky from my LEM cannon yet.

    As far as the grease drips, since the MES30 has a waterpan, I leave that in on the bottom most rack (filled with sand, covered in foil), and on that bottom most rack itself I wrap in foil, which will prevent any grease or condensation dripping onto and putting out the AMPNS.
     
  4. The recipe was a real basic one. I used a leftover peppered jerky kit from Cabela's, mixed it with about 3oz of Soy, 3oz of teriyaki sauce, and a splash of water. Used 5 pounds of 80/20 ground beef and let it sit in a bowl in the fridge overnight. Loaded it with the cannon then into the preheated smoker. The time schedule was:

    1.25 hours @ 120° with no smoke
    1.25 hours @ 130° with the AMNPS running (pit master pellets)
    1.25 hours @ 140° still going on AMNPS
    2 hours @ 160° still going on AMNPS
    2 hours @ 170° AMNPS was dying so I threw some pecan wood chips in the chip loader
    1.25 hours @ 190° reloaded the chips

    They looked good at this point but the temp was only 156° so I let them run another hour at 180° to finish them.

    Brought them in the house and rinsed the grease off under cold water. Blotted them dry with a paper towel and laid them back out on the racks to fully cool.

    They came out really good, the only change I'll make in the future will be to use a little leaner beef. There was quite a bit of grease with these. 90/10 or 93/7 might work a little better.

    The next batch is finishing up now. Pics coming soon.
     
    Last edited: Dec 8, 2014
  5. nrdk

    nrdk Fire Starter

    How do you get a solid reading on the IT considering theres really nowhere to stick a probe in? (thats what she said)
     
  6. Used my Thermapen to check one on each rack. It probably wasn't the greatest way to do it but it worked. I just kind of angled the tip of the pen in as best as I could.
     
  7. Batch #2 definitely had something change. The stuff I made yesterday had great taste. Today's batch looks good and texture is great but the taste is pratically non-existent. It tastes basically like your eating a plain hamburger. This batch was supposed to be hickory flavored. The few pieces I tried are basically tasteless. Even the smoke flavor didn't seem to make into this batch?


    Oh well, maybe I can sprinkle some rub on them while they are still warm and throw them in the dehydrator to try to get some flavor.
     
  8. daricksta

    daricksta Master of the Pit OTBS Member

    I detest guys like you. You have all that delicious-looking jerky to smell and eat and I don't. That all looks to me like long strips of perfectly-cooked/smoked bacon.
     

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