Newbie jerky Question

[redster]

I am going to attempt my very first smoke on making jerky, I have a MES 30 and a few questions, I read numerous post but still uncertain.

First I am going to use lean ground beef with the seasoning that comes with spice in one package and cure in other.

I bought a jerky gun and wondering are the racks on the MES going to be narrow enough to do strips on it or is it going to slip between the racks?

To use water or not?

Many views on Temp, I'm thinking 3-5hrs at 160-200?

Do you smoke whole time and if not how do you know when you have enough smoke?

I believe I leave top vent wide open?

Thanks

 

[jarhead]

the racks on the MES going to be narrow enough to do strips on it or is it going to slip between the racks?

Get yourself 4 Q-Matz. Problem solved.

To use water or not?

Yes, to ensure even distribution of the cure and spices. Use water, beer or buttermilk for a tang.

I'm thinking 3-5hrs at 160-200?

I would start at 140 with smoke for about 3-4 hours. Kick it up to 170 (no smoke) to finish to where you like it. Probably around 2 to 4 hours.

I believe I leave top vent wide open?

Yes

 

[redster]

Thanks, also do you have to move the bottom racks to top part way through and flip the jerky half way through?

 

[jarhead]

You may have to rotate your top and bottom rack. It just depends on if you have hot spots.

I don't flip em.
 

 

[tomolu5]

I have had success in the mes 30 by rotating racks and water in the pan. The added humidity in the chamber keeps the outside layer from drying out before the inside

Many thanks Jeff

Tom

 

[tomolu5]

If you really want to step up the flavor, get an Amnps and cold smoke your jerky before dry in it out:thumbup:

Many thanks Jeff

Tom

 

[mountainhawg]

I use a lower temperature between 90-125 for about 6 hours to get the jerky just about dried out then run the temp up to 165 to zap the baddies. At 160-200 you would be more or less cooking your jerky and all you just want to do is dry it.  With the cure, you can keep your MES at a low temp for a long time and not worry about the baddies that love temps below 140. Personally I would not put a pan of anything in there, you want to dry the jerky, any moisture will slow that process. Another thing don't add smoke until the jerky is dry on the outside for a better flavor.