Place the slices on the smoker racks with air space between each. Check the wood chips and liquid at 2 hours. Quick Menu: Some Basic Tips Beef Jerky Elk Jerky Teriyaki Venison Jerky Sweet Tea Pork Jerky Candied Bacon Jerky. Just be sure to keep the vent open 100% to encourage the smoke to circulate. 4. Meanwhile, remove the pork from the bag and pat dry with paper towels. I have linked to a homemade tea recipe. 2. Cover and refrigerate overnight. At 90 minutes, check the water tray and wood ships. Pat the elk dry with paper towels and lay the strips on the racks with air space between them. Slice it into 1/4″ thick, or thinner, pieces. The meat should be firm but not completely dried out. Works great in a gas smoker ..I’ve made this recipe 4 or 5 times now in my smoke vault..comes out amazing..just gotta watch your temp more with the gas smokers.. You say to open vent 100% when smoking jerkey. In fact, I had never eaten pork jerky. Take the bag out and allow it to come to room temperature, approximately 30 minutes while you soak your wood chips and prepare the smoker. Pour into the bag and seal it tightly. If you want to spice up your beef jerky, you can use the basic recipe and add I to 2 TBS of your favorite hot sauce to the marinade. Only venting is around door seal. View and Download Masterbuilt MES 130B user manual online. Or, mince a couple of whole red Thai chili peppers and add to the mixture. Allow the jerky to cool on the racks. 1. 2. what do you do if making 5 pounds of jerky do u increase ingredients five times? Remember that bacon if fatty. Store in the refrigerator, or eat immediately! Add the wood chips to the side drawer. View and Download Masterbuilt MES 130B user manual online. Poultry and pork are a little trickier in that they do need to be cooked all the way through. Meanwhile, make your marinade: Combine all of the other ingredients, using only 1/2 of the beer in a large baking dish. I’m planning to smoke 8lbs of meat so how much of these ingredients am I supposed to use ? Add the soaked wood chips to the chip tray. Meanwhile, make your marinade: Combine all of the other ingredients, using only 1/2 of the beer in a large baking dish. With this recipe, I recommend making 2 to 3 pounds of smoky, candied bacon if your smoker is large enough. You can also do this in a sealable plastic baggie. Remove the beef strips from the marinade and pat them dry with paper towels. Slice the semi-frozen beef into 1” wide x 1/4″ thick strips. Copyright © 2017 - 2020 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact. Slice the semi-frozen beef into 1” wide x 1/4″ thick strips. Your email address will not be published. 4. There are several types of Masterbuilt smokers available. This recipe does not call for exact quantities. This recipe should work just fine also on a propane smoker but I have tried it only using an electric smoker. In these recipes we will aim for a finished product that is cooked through, steeped in flavor, and still slightly pliable – not a tooth breaker. Allow the jerky to cool on the racks. Soak the wood chips for approximately 60 minutes before smoking. Beef is easy because it doesn’t have to be cooked all the way through to avoid any chance of a food borne illness. All our recipes include directions at least for the Masterbuilt electric smoker which is by far the most popular but we’ll try to include directions for other smokers as well. Master the art of smoking with Masterbuilt . I did a lot of research on pork jerky and all of the recipes left me feeling like I was in for a long day of babysitting the smoker. Add more if needed. 2. The meat should be firm but not completely dried out. Fill the water pan with the remaining beer and some water to bring it to 1/2 full. Turn the smoker on to 180˚F and set the timer for 3.5 hours. You simply sprinkle and drizzle the ingredients over the layers of bacon. Die beiden MES 130B und 140B Räucheröfen sind elektrische Smoker und werden digital gesteuert. Achieve competition-ready results in your own backyard, without the hassle of charcoal or propane. Place the meat in the marinade, covered, and refrigerate for up to 12 hours. Perfect for the beginner or the pro. Check at 2 to 3 hours and every 30 minutes after that, depending on the protein (see recipes). Remove the racks from the smoker and layer the beef on as many racks as you need, leaving a little air space around each strip. Because jerky requires a low and slow cooking method, the amount of smoke is not so high that it overpowers the taste of the meat. View and Download Masterbuilt MES 130B instructional manual online. Most bacon is already cured or salted and seasoned, so you really don’t have to marinate it. The recipe here uses wine and sugar to break down the muscle fibers. If you try it on a propane smoker, please report back how it went. Place chips in the tray. So, line your water and drip trays with aluminum foil for easier cleanup. MES 130|B Digital Electric Smoker. 4. Smoked it for 3 hrs and it’s pretty decent, I want to also dehydrate some and compare to the non-dehydrated version. DIGITAL ELECTRIC SMOKER. Add more sweet tea and chips if necessary. Drizzle or brush on some maple syrup to lightly coat. I think letting the bacon sit overnight in syrup and spices does make it a little tastier. 3. What now? They cook low and slow and retain their moisture. Place the bag in a baking dish (in case it leaks) and refrigerate overnight. Can you use pork belly instead of bacon for the bacon jerky? Smoke for another 60 to 90 minutes and check for dryness. 3. I always have to start at 200 or so for an hour of smoke before I turn the temperature down to 160 in order to dry out the meat. Add another layer of bacon, syrup, and seasonings. Game meats, such as elk, caribou, and venison are similar to beef. Add more wood chips if necessary every 2 to 3 hours. Going to try some of your full beef chunks instead of ground with a marinade, of course I will dehydrate these. You can make your own or buy it premade. Preheat the smoker to 180˚F. MES 130B smokers pdf manual download. Also for: Mes 130s, Mes 130c, Mes 140g, Mes 140b, Mes 140s, Mes 135b, Mes 135s. Store jerky in a sealable bag or glass jar in the refrigerator or freezer. I have saved the best for last in this series of meat jerky recipes. Do u have to use the water when u smoked the finished marinated jerky. My hesitation is that I feel it needs to cook a long time so it will be safe to eat but might be dried out. Pork is tricky in that it can be perfect one minute and cardboard one minute too long. 3. Length 19.88200 . Then, sprinkle a pinch of cayenne. 6. Der Masterbuilt Elektro - Smoker mit Wifi und Bluetooth Remove the racks from the smoker and layer the beef on as many racks as you need, leaving a little air space around each strip. Save my name and email in this browser for the next time I comment. Place the grates with meat into the preheated smoker. Preheat the smoker to approximately 225˚F. Frankly, I don’t have the equipment or patience to work with ground meat. This recipe may take a little trial and error. Smoke for 4 to 6 hours. Many pork jerky recipes call for using ground pork that has been pre-cooked in the oven. in my other smoker I didnt use the water. You can fit a ton more meat with air space and they get evenly smoked. MES 130B smokers pdf manual download. Check the water pan and chip tray at 2.5 hours and add more of each if needed. Smoke most meats between 165 and 185 degrees Fahrenheit. 3. Any tips on regular smoked non-deydrated ground beef jerky strips vs a deydraed version? Trim any fat and silver skin from the pork loin. Fill the pan with water. Remember to pat dry meat before smoking. Most of my recipes call for 1 pound of meat that you can adjust accordingly. We’ll focus on beef, game meats, and pork in this article. MASTERBUILT Räucherofen »MES 130B«, digitaler Elektro-Räucherofen, digitales Bedienfeld: zum Ein-/Ausschalten, Einstellen von Temperatur und Garzeit, patentierte seitliche Befüllung mit Räucherchips aus Holz, komplett isolierter Korpus speichert die Wärme This recipe calls for orange juice to help break down the muscle fibers. Do I multiply all items by 8 ? If you are feeling adventurous, you can grind the venison (or buy it ground), marinate it, and form it into thin, flat strips to make a softer jerky. Place the racks with beef in the preheated smoker. Four Racks Feed a couple or a crowd. In a bowl or pitcher combine the marinade ingredients. Thank you. Remove the beef strips from the marinade and pat them dry with paper towels. It’s the same cut of meat, just uncut, uncured and unsmoked. Flip the fist layer of bacon over and add the same ingredients.