@Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?

@doug7777 I also have the MB40 and have had one hell of a time trying to get to temp in a reasonable amount of time. They are well insulated and always hold the desired temp within a few degrees so I’m not sure what the issue is. I have also used multiple thermometers and even an oven thermometer and it always checks out. There is enough humidity that it drips constantly down the front glass panel. My previous MB30’s were much faster. I could generally guess the time/temp off the top of my head and hit my marks within 20 minutes. Something is amiss with the 40.

…I will often use an additional drip tray. According to the manual you should not be adding foil to any of the racks for a similar purpose as this may reduce proper airflow. Perhaps that is my issue?

@doug7777 That really depends on the size of the smoker, the amount and diameter of the product as well as the temperature outdoors. It could be an hour…it could be several.

@PapaSop …not to say the A-MAZE-N isn’t amazing! I’m planning on buying one for one of my other setups at the very least

@PapaSop I added the cold smoker attachment to my MB40…I stopped using the regular chip tray the same day I installed it and I’ve yet to go back.

@Jonathon I might have to try another sugar substitute in future batches. There are plenty to choose from.

@Jonathon I will try that next time for sure…I have nothing to lose but plenty to gain. My pathetically small pastrami took forever to reach 160 before I gave up on it for the night. I’m braising it now in the oven with kraut, cabbage, onions, carrots, garlic and beer to finish the cook.

@Jonathon I realized after the fact that the amount of glycerine I used was the same amount you guys recommended for the water addition. On my first batch I eye balled enough to make sure that the jerky had enough liquid to cover and it came in right at 8 oz for 5 lbs… The glycerine doesn’t add huge amounts of sweetness but just enough that it really seems to round out and balance the jerky spice.

@Jonathon ah…looks like that might be out of my league for now. I don’t know if I’m actually having a problem with that or not. The masterbuilts seem to hold humidity quite well. It just seems to take twice as long as I’m used to when using the MB40 vs. my old 30. Outside temps have been quite cold of course but the smoker seems to stay a constant temp

@veman Walton’s has a conversion chart for 1 and 5 lb batches of just about every seasoning offered at the link below. I have included a picture of the Walton’s recommended amount of sure cure. I myself, convert everything to grams and use a scale. In this case it would be 1.12 grams of sure cure per lb of meat. You would need 5.6 grams for a 5 lb batch.

https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches/3