Finished up about 5lbs of jerky this past Sunday. Using Kevi's basic recipe with a few twists, and David Lohrentz's recommendation of a couple hours of smoke (all birch), the jerky came out tasting great. The samples I brought to work received glowing accolades. I used sand in the water pan and was able to keep the temps right around 170. Now the hard part, I have to save the rest for this weekend's fishing trip
. Thanks for everyone's input!
Paul
Paul