MES 40 Beef Jerky

Discussion in 'Making Jerky' started by jrtexas, Nov 2, 2011.

  1. Has anyone done Beef Jerky in their MES 40?

    I was thinking 200 with smoke for 2 hours, then down to 170 for 2+ hours without smoke, then check for doneness?

    I've had the beef marinating with Hi Mountain Original since 11am yesterday.

    Thanks for your help!
     
  2. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    This is the post from the last jerky that I did in my MES30.  The best thing you can do is hang the jerky with toothpicks,  it takes a bit of time but then the moisture doesn't lay on the top side when it is drying.  This was the best jerky I have done.  Hope it helps.

    http://www.smokingmeatforums.com/t/111998/jerky-w-qview

    Brian
     
  3. Thanks for the feedback. It's on:

    [​IMG]

    And she can't wait -

    [​IMG]
     
  4. Thanks for the feedback! It's on:

    [​IMG]

    And she can't wait:

    [​IMG]
     
  5. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Oh boy can't wait to see the results!!!  Let me know how the hi mountain jerky tastes!
     
  6. Sorry for the double post....
     
  7. bigfish98

    bigfish98 Smoking Fanatic

    Looks good! Will have to try that in my MES 40.

    Bigfish
     
  8. Done. And love the Hi Mountain with a little Bovine Bold:

    [​IMG]

    [​IMG]
     
  9. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looks good.  Great Job!!
     
  10. teeznuts

    teeznuts Master of the Pit

    Looks delish!
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job!

    Looks delicious!
     
  12. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Looks Great!

    What temp did you end up smoking at?
     
  13. That is some good looking Jerky. How did it taste? I need to try this soon.

    Mike
     
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now that's some fine looking jerky you have there.
     
  15. Came out great and very tasty.

    Smoked at 170-180 (real windy here yesterday) for 4 hours, no water, smoke (hickory) for first 2 hours.

    I will do this again, with a larger batch!
     
  16. Wow, looks amazing...I can't wait to try this..especially with some venison...My co-workers husband is a deer harvesting machine and has a lot of meat in his freezers.

    g
     

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