Newbie jerky maker- Using MES 40"

[thebigsmooth]

I've been wanting to try my hand at making some jerky.  I am doing a practice run with making some whole muscle beef jerky before I attempt making some with my venison.

I have 7lbs of beef eye of round seasoned and cured in the fridge ready to go in a couple of hours.  I have the MES 40" and I am thinking for my first time I am just going to lay on the racks instead of the toothpick method this time around.  

So where I am confused is on the the temp to smoke at when to add smoke.  I'm using Hi Mountain jerky kit and it say to smoke at 200 for 2hrs.  I have the book "Sausage and Jerky making Bible"  and it says to smoke it at 130 for  1hr and then raise the temp 145 for 6-12 hrs.  

I've also read on this forum of people  going at about 160.  I'm thinking of splitting the difference and going about 165-170 until I think its done.  

Also when and for how long should I add smoke? Should I use my AMAZEN tray or just use the chips with the MES?

Any advice is appreciated.

 

[tropics]

 
I've been wanting to try my hand at making some jerky.  I am doing a practice run with making some whole muscle beef jerky before I attempt making some with my venison.

I have 7lbs of beef eye of round seasoned and cured in the fridge ready to go in a couple of hours.  I have the MES 40" and I am thinking for my first time I am just going to lay on the racks instead of the toothpick method this time around.  

So where I am confused is on the the temp to smoke at when to add smoke.  I'm using Hi Mountain jerky kit and it say to smoke at 200 for 2hrs.  I have the book "Sausage and Jerky making Bible"  and it says to smoke it at 130 for  1hr and then raise the temp 145 for 6-12 hrs.  

I've also read on this forum of people  going at about 160.  I'm thinking of splitting the difference and going about 165-170 until I think its done.  

Also when and for how long should I add smoke? Should I use my AMAZEN tray or just use the chips with the MES?

Any advice is appreciated.

160 to 170 will be okay

use the Amazen tray it is easier.

http://www.smokingmeatforums.com/t/174140/sausage-rack-mes40-w-step-by-step

The link is for a sausage rack that you can get smaller dowels and do jerky

Richie

 

[tallbm]

Hi there and welcome!

I have no real info for you on heat and smoke time as I have done my jerky in the oven and no smoke.  HOWEVER, I have these MES 40 mats and they are awesome.  I use them all the time in my smoker and I use them in my oven when I do ground meat jerky.  Makes clean up a super easy event, they are dishwasher safe, and best of all nothing will fall through the wire racks :)

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• tallbm
• Jan 29, 2017

 

[thebigsmooth]

Thanks  I'll look into the mats.  

How long to add smoke to the jerky? 

 

[SmokinAl]

 
Thanks  I'll look into the mats.  

How long to add smoke to the jerky? 

That's pretty much up to you & how smokey you like it.

For me 3-4 hours is plenty.

Al

 

[daveomak]

Are you using cure #1 in the jerky mix.....    If so, cooler temps are OK...  final meat temp of 145 ish is OK...   If not using cure #1, getting the wet jerky meat up to  160 ish first is important to kill food borne pathogens, then the temp can be reduce for adding smoke and drying the meat...

 

[Bearcarver]

 
Are you using cure #1 in the jerky mix.....    If so, cooler temps are OK...  final meat temp of 145 ish is OK...   If not using cure #1, getting the wet jerky meat up to  160 ish first is important to kill food borne pathogens, then the temp can be reduce for adding smoke and drying the meat...

 What Dave said.

And I'll add that I wouldn't put smoke on it for first hour.

Bear