first jerky in the MES tomorrow

Discussion in 'Making Jerky' started by meskc, Nov 11, 2009.

  1. meskc

    meskc Fire Starter

    I am doing my first attempt at jerky in my 30" MES tomorrow. I am trying the Cabela's jerky cure 5 lbs of hot and sweet and 5 lbs of teriyaki. Got a coupon for $10 off any purchase in the mail I was able to get both cures enough for 30 lbs for less then $8 [​IMG]. I plan smoking with apple/cherry mix. I will use a a torch to start the chips since the low temps, did this with a cheese smoke and it worked well. Wish me luck.


    Update:

    Here is the jerky just placed in the MES.


    after the first hours starting to smoke.



    finished product. I will say so far the best Jeky I have made.
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Good luck.......and remember.....no pics, never happened.
     
  3. meskc

    meskc Fire Starter

    There will be pics. Wife thinks I am crazy for taking them.
     
  4. fatback joe

    fatback joe Master of the Pit OTBS Member

    It is my son that give me crap......my wife gave up a long time ago. LOL Good luck
     
  5. meskc

    meskc Fire Starter

    I must stop eating this stuff. The wife is going to be mad since I am full and don't want any dinner.
     
  6. Great looking jerky MESKC. [​IMG]
     
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice Jerky you have there.[​IMG]
     
  8. sqwib

    sqwib Smoking Guru OTBS Member

    Awesome Pics, Did you use water in the pan?
    And do you have any tips on getting the wood to smoke at low temps
     
  9. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    Hey MESKC, could you give us more info on thickness of cuts you did and how long it took?
     
  10. sqwib

    sqwib Smoking Guru OTBS Member

  11. meskc

    meskc Fire Starter

    The meat was sliced a 1/4" thick. I found that it was easier to leave the meat in large sheets and cutting them after. That way I did not have to mess with all the little strips. I set the smoker @150. I put the meat on the first hour without smoke just to dry it out a little. After that I added the smoke for 1 hour. I used a torch to get the chips going. You may need to pull the chip loaded out every so often to get good air flow to keep the chips going. I did hav eto relight once (before I started pulling the loader out). After the smoke I let it go another hour. Since I had to break the batch into two. After the third hour I pulled them and put them in the oven on the racks @ 150 until they were done. It took around 5 hour. After hour four I checked them about every 20 minutes as some got done faster then others. I hope this helps.
     

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