Novice, info hound

[mebeanfarmer]

Hello Everyone, Have read your info for awhile, and always my goto site for great info.  I've  been smoking for a year or so started on a small propane masterbuilt, until I blew it up, now using a 44" smoke hollow double burner.  Heirloom dry bean and mixed vegetable farmer form central Maine raise my own pigs as well.  As I write this it is 14 degrees with a 20 mph wind, and am smoking my first ever batch of jerky.  Hope you are all staying warm and have a great day. 

 

[joe black]

Welcome from SC. It's good to have you on this grea site.

 

[mebeanfarmer]

Thanks and good to be here.  2  hours into my first batch of jerky, tbs and 138 degrees holding steady.

 

[lamar]

Welcome aboard from southern Me.

Lamar

 

[SmokinAl]

Welcome to SMF!

Got some photo's of the jerky?

Al

 

[mebeanfarmer]

Not yet too cold to open the door.  temps dropped 45 degrees the last time  and only opened for about 30 seconds will get some later

 

[mebeanfarmer]

7 hours into jerky color good still kind of moist temp up to 167 for last hour

 

[mebeanfarmer]

Well calling it done.

1st jerky.jpg

• mebeanfarmer
• Jan 22, 2016

Five ours of apple smoke 

1/2 hour Hickory

Temps between 140 and 148

finished 2 hours 165 deg

My buddy did the marinade and cutting I did the smoke 

Hopefully he will like

 

[cliffcarter]

Welcome, nice looking meat.

Where abouts in central ME are you?

 

[mebeanfarmer]

Charleston, Thanks for the comp