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  1. pitbullcrazy30

    jerky question?

    hello im making my second batch of jerky in my new MES and i notice the ends keep getting done quicker, to the point of almost burning, i think the end is just as thick as the rest of the strip ? any ideas why or how to prevent this? im using my cabelas jerky strip shooter thing lol
  2. pitbullcrazy30

    dampner question?

    hello i have queston on the dampner on my MES, i though i read on here somewhere that if it was open the temps would be warmer inside the unit? mabey i read that wrong, cause mine seems to only want to reach the 160 temp that i have it set on with it closed all the way,its only 20 degrees...
  3. pitbullcrazy30

    i need a little advice please

    hello, i am soaking a goose in a brine at this time and i could use some help on what temp and for how long i should smoke it, its two legs and the breast still on the bone, thanks in advance for any help on this
  4. pitbullcrazy30

    hello from n. dakota

    hello, im new here, i just wanted to say hi my hubby and i just bought a new masterbuilt smoker and we just put our very first batch of jerky in it..i cant wait to learn more from you pro,s on here. nice to meet all of ya!!
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