- Apr 27, 2010
- 9
- 11
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 questions..
1) What's the reason behind hanging the meat? I assume it's just to maximize surface area and get a little more smoke distributed. I think I have enough surface area, and my MES racks have a pretty fine grate that wouldn't allow hanging anyway (without string).
2) Recipes I see say to dry the meat after taking it out of the marinade. How liberal can I be with how much sauce I keep on it? I basically didn't dry it at all the first time, but I like the idea of a very flavorful outer layer.
3) Fat: I trimmed my sirloins pretty well, but there's obviously some fattier pieces. How long should I allow until the fat goes rancid, and does keeping it in the fridge help?
4) I have apple, hickory and mesquite woodchips to choose from, any recommendations on what (or what not) to use?
My plan:
Last time, after the first batch of wood chips, I didn't get any smoke from my MES when it was set to 150, so I was planning on smoking it for about 4 hours at 165 (about the minimum I can get smoke) and using non-soaked woodchips. Then finishing it at 150 without smoke. Does that sound reasonable?
Any other tips (especially MES related) would be appreciated!
TIA
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 questions..
1) What's the reason behind hanging the meat? I assume it's just to maximize surface area and get a little more smoke distributed. I think I have enough surface area, and my MES racks have a pretty fine grate that wouldn't allow hanging anyway (without string).
2) Recipes I see say to dry the meat after taking it out of the marinade. How liberal can I be with how much sauce I keep on it? I basically didn't dry it at all the first time, but I like the idea of a very flavorful outer layer.
3) Fat: I trimmed my sirloins pretty well, but there's obviously some fattier pieces. How long should I allow until the fat goes rancid, and does keeping it in the fridge help?
4) I have apple, hickory and mesquite woodchips to choose from, any recommendations on what (or what not) to use?
My plan:
Last time, after the first batch of wood chips, I didn't get any smoke from my MES when it was set to 150, so I was planning on smoking it for about 4 hours at 165 (about the minimum I can get smoke) and using non-soaked woodchips. Then finishing it at 150 without smoke. Does that sound reasonable?
Any other tips (especially MES related) would be appreciated!
TIA