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Thanks again!
Any comments on drying off the marinade (prior to smoking)?
Wondering if I should pat them completely dry with paper towels, 'squeegee' the strips with my fingers, or if I can leave them somewhat wet.
Thanks, great info, helps a lot!
Is that 1 1/2 cups of chips in two doses? Soaked?
Something like this?
1. Preheat to 140
2. Add 1 cup chips, wait for smoke
3. Put meat in
4. Wait until smoke stops, add 1/2 cup chips
How much of the 14 hours can I expect it to be smoking?
My first batch of beef jerky turned out pretty terrible. It was the first thing I did in my 30" MES, and I kind of winged the marinade.
I just prepared my next batch using this recipe (minus MSG and liquid smoke):
http://www.recipesource.com/munchies...0/rec0014.html
I have a couple general...
I've really enjoyed looking at the pictures on this forum.. I'm just looking to post some of my own pics and methods that I try and get feedback (criticism is very welcome).
I use a MES 30" and a 22" weber charcoal grill. I've been grilling for a few years but only recently got the MES.
I've...
30" MES. Jimmy dean spicy breakfast sausage, 5x hard boiled eggs, velveta.
240 degrees for 2.5 hrs.
<3 this forum, thanks for the great info everyone (This is my first fatty and first post)